Little Almond Fruitcakes created by: Almond Board of California

servings 24
ingredients 1-1/2 cups whole blanched almonds
1 cup dried apricots
1 cup raisins    
1 cup candied pineapple, cut coarsely
1 cup red candied cherries
1/2 cup green candied cherries
1/3 cup brandy or rum
1/2 cup flour
1/4 tsp. baking powder
1/4 tsp. salt
1/4 cup butter, softened
1/4 cup packed brown sugar
1 egg
1/2 tsp. almond extract
2 Tbs. corn syrup
2 Tbs. rum or brandy
preparation Spread almonds in a single layer on a large cookie sheet.  Bake at 300°F 12-15 minutes until golden brown. Remove from pan and cool. Keep oven on. Cut apricots into strips.  Put apricots, raisins, pineapple and cherries into a bowl. Pour brandy over and let stand 15 minutes, stirring occasionally. Mix the flour, baking powder and salt. Cream butter  with sugar; beat in egg and almond extract. Stir in the flour mixture, fruit mixture and almonds. Spoon into about 24 well-greased or papered 2-1/2 inch muffin tins. Bake 45 minutes at 300°F. Blend corn syrup and remaining 2 Tbs. rum; brush over tops of cakes while still warm. Cool in pans. Store in airtight containers in cool place at least 3 days to let flavors develop and blend.