Review of last recipe - Shrimp Florentine (photo above) - It was delicious, and I served it over pasta just to make the final presentation easier since you need 3 pans just to make this dish (I hate that).  In the prior post, I said I would substitute parmesan for the sapsago if needed.  Since I couldn't find sapsago, and it is supposed to have a strong flavor, I decided to go with 3 parts gorgonzola and 1 part parm; knowing that the cheeses would work well with the other ingredients.  And it did!

TODAY'S RECIPE - CANDIED MINI FRUITCAKES
Let stand for at least 1 week to let flavors develop.  These can be stored in a cool place for up to 3 months.  Don't know anyone who likes fruitcake except my mom, so she will be the recipient of the end product.   Thank goodness this recipe popped up during the holidays; otherwise, I'd bet candied fruits wouldn't be available.

Makes 4 cakes - 300 degree oven

1 egg
1/4 cup sugar
1/2 cup flour mixed with 1/2 tsp baking powder and 1/8 tsp salt
2 cups pecan halves
8 oz pitted dates, cut in half
4 oz candied red cherries
4 oz candied pineapple, cut in chunks
4 tbsp bourbon

Grease well four 4" x 2" loaf pans.  Line bottoms with waxed paper, then grease again and set aside.

In a medium bowl, beat egg with sugar until light and fluffy.  Stir in flour mixture just until blended.  Stir in pecans, dates, cherries and pineapple until evenly distributed and lightly coated with batter.  Pack firmly in prepared pans up to rims, pressing down with hands moistened with cold water.

Bake in preheated 300 degree oven for 40 minutes or until the tops look dry, but are not brown.  Remove to racks to cool.  While still warm, sprinkle each with 1 tbsp bourbon.  Loosen edges and invert on racks, peel off paper and turn top side up to cool  Wrap airtight.