1 pkg. (8 oz) dried apricots, cut up
1 pkg. (8 oz) pitted dates, cut up
2 1/2 cups Brazil nuts, chopped
1 cup drained red and green maraschino cherries, cut into halves
1/3 lb. red and green candied pineapple, cut up (about 1 cup)
3/4 cup Gold Medal flour (if using self-rising flour, omit baking powder and salt)
3/4 cup sugar
1/2 tsp. baking powder
1/2 tsp. salt
3 eggs
1 1/2 tsp. vanilla

Heat oven to 325F. Place paper nut cups or miniature paper baking cups on baking sheet. Mix all ingredients thoroughly. Spoon about 1 tbsp. batter into each cup.

Bake about 25 minutes or until wooden pick inserted in center comes out clean. If cakes become too dark, cover with aluminum foil last 10 minutes of baking. Cool completely. Wrap securely in plastic wrap or aluminum foil; store in refrigerator.

About 3 1/2 dozen fruitcakes.

Little Loaves:
Heat oven to 325F. Line 6 miniature loaf pans, 4 3/4 x 2 5/8 x 1 1/2", with aluminum foil; grease. Divide batter among pans; spread evenly. Bake 35 to 40 minutes.

6 fruitcakes