Fruity Tea Cakes
1 Cup Golden Raisins
1 Cup Dried Cranberries Or Dried Tart Cherries (or 1/2 cup of each)
1/2 Cup Bourbon Or Apple Cider
1-3/4 Cups All-Purpose Flour
1-1/2 Tsp Baking Powder
1/4 Tsp Salt
2/3 Cup Butter, Softened
1 Cup Sugar
2/3 Cup Milk
1 Teaspoon Sugar
1/2 Teaspoon Cornstarch
In a small bowl combine fruit and Bourbon or Cider. Cover; let stand 1 hour. Drain fruit, reserving liquid for Drizzle.
Preheat oven to 350 degrees F. Lightly coat baby cake pans, mini loaf pans or muffin cups with non-stick cooking spray
In a medium bowl stir together flour, baking powder, and salt. Set aside.
In a large mixing bowl beat butter 30 seconds with electric mixer on medium to high speed. Add sugar and beat until fluffy. 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.
Spread batter in prepared pans. Bake until pick inserted in center comes out clean, about 18 to 20 minutes. Cool in pans 10 minutes; remove.
Bourbon or Cider Drizzle: Measure reserved soaking liquid; add water to equal 1/2 cup. In a small saucepan combine sugar and cornstarch; add liquid. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Cool 10 minutes; spoon over cake tops. Cool on wire rack.
12 tea cakes