1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/3 c. packed light brown sugar
1 1/2 tsp. vanilla extract
1/3 c. light corn syrup
1/4 tsp. salt
6 tbsp. butter (3/4 stick), softened
3 eggs
3 (8 oz.) containers mixed candied fruit (3 c.)
14 oz. can slivered blanched almonds (1 c.)
1 (3 oz.) can pecans (1 c.), coarsely chopped

Place 48 (1 3/4 x 1-inch) miniature foil baking cups in jellyroll pan or on cookie sheet, or grease and flour 48 (1 3/4 x 1-inch) muffin pan cups. Set aside. Preheat oven to 300 degrees. In large bowl with mixer at low speed, beat flour, light brown sugar, corn syrup, butter, baking powder, vanilla extract, salt and eggs until blended. Increase speed to medium; beat 3 minutes or until batter is very smooth, scraping bowl often with rubber spatula.

Stir in mixed candied fruit, almonds, and chopped pecans until well mixed. Spoon about 1 tablespoon batter into each cup. Bake 30-35 minutes until toothpick in center of cake comes out clean. Cool fruitcakes in foil pans on wire racks; leave fruit cakes in foil cup for storing. If using muffin pan cups, cool completely on wire racks. Store fruit cakes in tightly covered container. Makes 4 dozen fruit cakes.