Mini Fruit Cakes

Ingredients:

1 24 oz. container chopped candied fruit (includes cherries, pineapple, etc.)

1 3/4 c. flour

2 sticks of butter, room temperature

1 c. sugar

5 eggs

1 Tbs. vanilla

1/2 tsp. baking powder

1/2 tsp. salt

Pecans

Preheat the oven to 250 degrees and move the rack to the lowest third of your oven. Grease and flour six mini loaf pans. Set aside. In a large bowl, cream the butter with sugar until fluffy. Beat the eggs in one at a time. Stir in the vanilla. Add flour, baking powder and salt and stir until blended. Mix the candied fruit into the batter. Put the batter evenly into your six pans. Smooth the tops. Place eight pecans on the top of each loaf in a pattern of your choice. Bake in the oven for around 90 minutes, until the loafs are golden brown and a knife inserted in the bread comes out clean. Cool in the pans for about 10 to 15 minutes. Turn out onto a cooling rack and cool completely.