Miniature Fruitcakes

Directions

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