Ingredients
1 1/2 cups finely chopped mixed candied fruits
2/3 cup golden raisins
1/4 cup pitted dates, finely chopped
1 cup flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 shortening or unsalted butter
1/2 cup sugar
1/2 teaspoon vanilla
3 eggs
1/3 cup unsweetened pineapple juice
Instructions
Rum Glaze
1/4 cup sugar
1/4 cup unsweetened pineapple juice
1 tablespoon rum
1 teaspoon lemon juice
Preheat oven to 350 degrees. Grease a cupcake pan (for 12). In a bowl, combine candied fruits, raisins and dates. In another bowl, thoroughly stir together flour, baking powder and salt. In a large mixer bowl, thoroughly cream shortening or butter with sugar and vanilla. Add eggs, one at a time, beating well after each. Add dry ingredients to creamed mixture alternately with pineapple juice, beating well after each addition. Stir in fruit mixture. Fill well-greased muffin cups almost to top. Bake for 25 to 30 minutes, placing pan of water on bottom rack of oven during baking. Make the rum glaze while the cupcakes are cooking. Remove cupcakes from pans. When cakes are cooked, prick holes in top of each with a long-tined fork. Brush with half of the hot Rum Glaze. When glaze is set, bring remaining glaze to a boil and brush over cakes. Decorate with candied fruits and nuts.
Rum Glaze : Combine all the ingredients in a small saucepan and bring the mixture to a boil. Cool slightly and then use to brush the top of the cupcakes.
