2 sticks butter
2 c. brown sugar
3 extra-large eggs or 4 sm. eggs
1 tsp. each: salt, baking soda and almond extract
2 tsp. vanilla extract
1 c. pear or fig preserves (or other desired flavor)
1 lb. each: candied pineapple and cherries
1 c. dates, chopped
2 c. nuts, chopped
3 1/2 c. all-purpose flour

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add salt, soda, almond and vanilla extracts and preserves. Place fruit and nuts in a separate bowl. Sift part of the flour over top, then fold fruit mixture into batter. Mix well. Fold in remaining flour. Bake in well greased miniature muffin pans at 350 degrees about 15 minutes. Makes 120 muffins if using 1 3/4 inch diameter muffin cups.