Instructions: 1. Preheat oven to 350F. Place 22 (2 1/2") foil baking cups in muffin pan cups.

2. FOR FRUITCAKES, combine flour, Butter Flavor Crisco, granulated sugar, orange juice, baking powder and eggs in large bowl. Beat at low speed of electric mixer until blended. Increase speed to medium. Beat until light and fluffy. Stir in mixed fruit, red and green cherries, raisins, dates and pecans. Spoon into prepared muffin cups, filling about 3/4 full.

3. Bake at 350F. for 25-27 minutes or until toothpick inserted into center comes out clean. Leave fruitcakes in muffin pans.

4. FOR GLAZE, combine confectioners sugar and brandy in small bowl. Stir until smooth. Brush lightly over tops of warm baked fruitcakes. Cool in pans.

Makes 22 miniature fruitcakes.

NOTE: Can also be made in 2" baking cups. Place 36 foil baking cups in muffin pan cups. Prepare batter and fill cups as directed in step 2. Bakes at 350F. for 18-20 minutes or until toothpick inserted into center comes out clean.

Makes 36 fruitcakes.

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