Fruit ‘n’ Nut Mini Loaves

Fruit ‘n’ Nut Mini Loaves Makes 8 mini loaves (6 slices each) 1-1/2 cups all-purpose flour 1-1/2 cups sugar 1 teaspoon baking powder 1/2 teaspoon salt 1 pound dried apricots or dates, halved 16 ounces Brazil nuts 1 cup pecan halves 1 jar (10 ounces) maraschino cherries, drained 5 Eggs 1 teaspoon vanilla extract In a large bowl, combine the dry ingredients. Stir in the apricots, nuts and cherries. Beat eggs and vanilla; stir into the dry ingredients just until moistened. Spoon into eight greased and floured 4-1/2x2-1/2x1-1/2-in. loaf pans (pans will be full). Bake at 325° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from the pans to wire racks. Cool completely before slicing.