10 oz. coarsely chopped pecans
3/4 c. coarsely chopped candied pineapple (4 oz.)
3/4 c. halved candied cherries (6 oz.)
1 1/2 c. chopped dates (8 oz.)
3/4 c. plain flour
baking powder
3 lg. eggs
3/4 c. sugar
1 tsp. vanilla
3 tbsp. brandy (can use orange juice)

Heat oven to 300 degrees. Arrange 32 (2") foil cups on an ungreased baking sheet. Put pecans and fruits in a large bowl; toss to mix. Sprinkle flour and baking powder over top and mix with hands to coat.

In another bowl beat eggs, sugar and vanilla until well blended. There will be just enough batter to cover fruit. Fill each cup with a scant 1/4 cup mixture, stirring often to incorporate batter. Bake 35 minutes or until pick inserted in center comes out clean. Cool on rack. Spoon about 1/4 teaspoon brandy over each cake. Store at room temperature in covered tin up to 1 month. (These travel well if you wish to mail them.)