Ingredients
1/2 cup butter, softened1 cup packed brown sugar3 large eggs2 cups all-purpose flour1 teaspoon baking soda1 cup sour cream2 packages (8 ounces each) chopped dates1 pound Brazil nuts, coarsely chopped1 pound pecans, coarsely chopped3/4 pound chopped candied pineapple3/4 pound candied cherries, halved1 cup raisinsGLAZE:1 large egg, lightly beaten1/2 cup evaporated milk1/4 cup waterAdditional candied cherries, optional
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. Stir in the dates, nuts, pineapple, cherries and raisins.
Fill paper-lined miniature muffin cups three-fourths full. Bake at 300° for 40-50 minutes or until lightly browned and set.
For glaze, combine the egg, milk and water. Brush over fruitcakes. Bake 10 minutes longer. Decorate with candied cherries if desired. Cool on wire racks.
