Little Sherried Fruitcakes

• 3 cups All-purpose flour -- sifted
• 1 1/4 teaspoons Baking soda
• 1/2 teaspoon Salt
• 1/2 teaspoon Cinnamon
• 1/2 teaspoon Nutmeg
• 1/4 teaspoon Cloves
• 1/8 teaspoon Ginger
• 1/2 cup Black raisins
• 1/2 cup White raisins
• 1 cup Mixed diced candied fruits
• 1 cup Pecans -- chopped
• 1 cup Butter or margarine
• 1 1/2 cups Sugar
• 2 Eggs -- well beaten
• 1 cup Sherry
• 1/2 cup Honey

Mix and sift flour, soda, salt, and spices; stir in fruits and nuts. Cream butter or margarine; gradually cream in sugar; add eggs. Gradually add flour-fruit mixture alternately with Sherry and honey.
Line muffin cups with paper baking cups; fill about 2/3 full with the cake mixture.
Bake in a slow oven (325 degrees) about 1 hour. Cool thoroughly, then store in a tightly covered container. Makes 25 to 28 little cakes.
Source: Family recipe.
Judi's Notes: I have had the best luck baking these little cakes in a 300 degree oven for about 50 minutes. Ovens vary; if you do bake them at 325 degrees, start checking at about 45 minutes.
From J. Phelps