Combine raisins and bourbon in small saucepan and heat on low for about 5 minutes. Remove from heat and stir in remaining fruits,syrup and nuts. In bowl, beat butter and brown sugar until light. Add eggs; beat well. Stir in fruit-nut mixture. Add flour sifted with soda and spices. Mix well. Spoon 1/3 cup into each of 30 buttered 3-inch foil baking cups or paper-lined muffin tins. Bake on middle shelf of oven above a shallow pan of water at 300 degrees F for about 1-1/2 hours.

Courtesy of the California Raisin Marketing Board