3 cups pecans, coarsely chopped (10 oz)
3/4 cup candied pineapple*
3/4 cup candied cherries, halved (6 oz)
1 1/2 cups pitted dates (8 oz)
3/4 cup flour
3/4 teaspoon baking powder
3 large eggs
3/4 cup sugar
1 teaspoon vanilla
1/2 to 2/3 cup brandy or rum

Preheat oven to 300 degrees. Arrange 32 2" foil baking cups on ungreased cookie sheet. Put pecans and fruits that are coarsely chopped (quarter the dates, halve or smaller the cherries) in large mixing bowl and toss to mix. Sprinkle flour and baking powder over tops of fruit in mix with hands to coat. In another lg bowl, beat eggs, sugar and vanilla untill well blended. Add fruit mixture and mix with spatula until evenly blended. Note: There will be just enough batter to cover fruit! Fill each baking cup about 1/4 full; stirring the mixture often as you work, to incorporate the batter. Bake 35 mins. Cool on rack. Spoon 1/4 to 1 teaspoon of brandy over each cake. Store at room temperature in covered tin up to one month.