Miniature Fruit cakes

Miniature Fruit cakes (makes 6 dozen)

1/2 cup light molasses
1/4 cup water
1 teaspoon vanilla
1 box (15 ounce) raisins
1 pound candied fruit (chopped)
1/2 cup butter
2/3 cup sugar
3 eggs
1 cup plus 1 Tablespoon flour
1/4 teaspoon soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/4 cup milk
1 cup chopped nuts

In a sauce pan, combine molasses, water, vanilla, and raisins and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and stir in fruit. Cool. Meanwhile in a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir together the dry ingredients. Add to creamed mixture alternately with milk. Stir in fruit mixture. Mix well. Fold in nuts. Spoon in paper lined miniature muffin tins. Fill to top. Bake at 325 degrees for 22-25 minutes.