Mini Fruitcakes

Mini Fruitcakes

3/4 cup flour
3/4 cup sugar
1/2 teaspoon baking powder
1 1/2 teaspoons vanilla
3 eggs
1 1/2 cups chopped pecans
1 1/2 cups chopped dates (8 ounces)
1 (16-ounce) jar maraschino cherries, drained and chopped (1 cup)
1 cup dried cranberries

Grease well or line about 45 mini muffin cups with paper cups. Preheat oven
to 300 degrees. Mix flour, sugar and baking powder. Add vanilla and eggs;
mix well. Add nuts, dates, cherries and cranberries. Fill muffin cups with
fruitcake mixture. Bake 30 minutes. Cool on wire rack. While still warm,
remove from pans (if cups aren't lined with papers you may have to cut
around the cakes with the tip of a sharp knife to loosen them from
pan).Makes about 45 mini fruitcakes.