Tiny Tim Fruitcakes

• 1/2 cup butter
• 3/4 cup light brown sugar
• 2 eggs, beaten
• 2 tablespoons bourbon, plus more for brushing fruitcakes
  
• 1 teaspoon vanilla
  
• 1/2 cup milk
• 2 1/2 cup  all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
  
• 1/4 teaspoon salt
• 1 cup mixed light and dark raisins, soaked in bourbon overnight
• 1 1/4 cup mixed candied fruit, diced
• 1/2 cup candied pineapples and cherries, diced fine
• 1 cup chopped pecans, plus additional toasted pecans for topping fruitcakes
• @ 1 cup Ateco 482 16-Ounce Fondant Mix

1. Stir together with a whisk the flour, baking powder, cinnamon and salt.
2. Cream together butter and sugar until fluffy.
3. Add eggs, bourbon and vanilla.
4. Alternately add flour and milk in three additions.
5. Stir in raisins, candied fruit and nuts.
6. Scoop into mini muffin cups. Bake for @ 25-30 minutes at 325 degrees.
7. Brush the warm fruitcakes with about 1 cup of bourbon, and allow the cakes to cool completely. You can do this again on the day if you like- extra bourbon always helps!
8. Heat the pouring fondant over a low temperature, adding a bit of simple syrup if neccessary to thin. Pour one about one teaspoon of fondant over each fruitcake to ice, then top with a toasted pecan quarter.

Happy New Year!