Mini Royal Fruit Cakes

 

1

cup currants

1

cup golden raisins

1/2

cup dried cranberries

1/2

cup brandy

1

orange

1

lemon

1

cup butter, softened

1/4

cup molasses

1

cup packed brown sugar

4

eggs, lightly beaten

1 1/2

cups all-purpose flour

3

tablespoons brandy

4

containers Betty Crocker® Rich & Creamy creamy white or vanilla frosting

• 1 In large bowl place currants, golden raisins and dried cranberrries. Zest and juice orange; add to bowl. Zest and juice lemon zest; add to bowl. Pour in 1/2 cup brandy, mix well. Cover with plastic wrap and let stand overnight. Drain extra liquid off soaked fruit, if needed.
• 2 Heat oven to 325°F. Grease and flour a 13 x 9-inch cake pan. To make cake, beat butter, molasses and sugar in large bowl with electric mixer on medium speed, scraping bowl occassionally until blended. Gradually add the eggs and flour, alternating until both are incorporated. Stir in soaked fruit. Spread into pan.
• 3 Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and surface is deep golden brown. Let cool in pan, about 2 hours. Brush with remaining 3 tablespoons brandy. Remove from pan.
• 4 To decorate, cut cake into 12 rows by 8 rows. Place 24 squares, leaving space between each, on wire rack.
• 5 In medium microwave-safe bowl, place frosting from one container. Microwave on High in 30 second intervals, stirring until smooth and pourable. Quickly spoon about 1 tablespoon spoon frosting over each of 24 mini cakes, covering tops and letting frosting drip over sides. Reheat frosting as needed, if necessary. Repeat with remaining frosting and mini cakes. Let stand about 30 minutes or until frosting is set. Decorate with edible fresh flowers and mint, if desired. Store loosely covered.