Miniature Fruitcakes

Directions

1. 1
   In a bowl, combine sugar, all-purpose flour, baking powder, salt, walnuts, dates and candied fruit.
2. 2
   Combine egg yolks and vanilla;
3. 3
   stir into dry ingredients.
4. 4
   In a small mixing bowl, beat egg whites until stiff peaks form; fold into batter.
5. 5
   Fill greased and floured muffin cups two-thirds full.
6. 6
   Cover the muffin tins tightly with heavy-duty aluminum foil.
7. 7
   Bake at 275° for 1 hour. Uncover; top each fruitcake with cherries.
8. 8
   Bake 5 minutes longer or until a toothpick inserted near the center comes out clean. Cool for 5 minutes.
9. 9
   Run a knife around the edges of each cup; remove to a wire rake to cool completely.
10. 10
    Yields:
11. 11
    1 dozen.