Dried Fruit Tea Cakes

1. PREPARE DRIED FRUIT: In a small bowl combine fruit and bourbon. Cover; let stand 1 hour. Drain fruit, reserving liquid for Bourbon Drizzle (left). Preheat oven to 350 degrees F. Lightly coat pans with cooking spray (see chart, below).

2. MIX DRY INGREDIENTS: In a medium mixing bowl stir together flour, baking powder, and salt. In a large mixing bowl beat butter 30 seconds with electric mixer on medium to high speed. Add sugar and beat until fluffy.

3. COMBINE WET AND DRY INGREDIENTS: Add eggs, one at a time, to butter mixture, beating well after each addition. Alternately add the dry ingredients and milk to butter mixture, beating well after each addition. Stir in drained fruit.

4. BAKE CAKES: Spread batter in prepared pans. Bake until pick inserted in center comes out clean, about 18 to 20 minutes for mini loaf pans. Cool in pans 10 minutes; remove. Spoon on Bourbon Drizzle (left). Top with candied orange peel. Cool on wire rack. Makes 13 mini loaves.

5. Bourbon or Cider Drizzle: Measure reserved soaking liquid; add water to equal 12 cup. In a small saucepan combine 1teaspoon sugar and 12 teaspoon cornstarch; add liquid. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Cool 10 minutes; spoon over cakes. Makes about 23 cup.

6. CHOOSE YOUR PAN 
Lightly coat with nonstick cooking spray or grease and flour the bottom and 12-inch up sides of loaf pans or muffin cups.

7. Pans:
Pan size Amt. batter Time Yield
314 x214 x 114-inch 13 cup 18 to 20 min. 13
412 x 212 x 112-inch 12 cup 18 to 20 min. 9
9 x5 x 3-inch Entire recipe 1 hour 1
212-inch muffin cups 3 Tbsp. 15 min. 24