1/2 cup honey
6 oz frozen orange juice concentrate, thawed
1 cup golden raisins
1/2 lb chopped candied pineapple
1/2 lb chopped candied cherries
1/2 cup butter
2/3 cup sugar
1 1/4 cups flour
1/8 teaspoon baking powder
1 cup chopped pecans or walnuts
In a saucepan over medium heat, combine honey and orange juice; bring to a boil. Add raisins; continue to boil 2 minutes. Cool. Add candied fruit. Cream butter and sugar, add eggs, one at a time, beating well after each addition. Mix baking powder with flour and add to the fruit mixture, add nuts and mix well. Stir into batter. Fill mini-baking cups set in mini-muffin tins. Fill about 3/4 full. Bake at 350 deg for 25 minutes. Cool and store in airtight container. Will make about 30 to 35 fruitcake bites.
And you will never use one as a door stop.