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1
Combine figs, raisins, dates, pears & pineapple in a large bowl with the sherry. Marinate overnight at room temp covered with plastic wrap.
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2
The next day, simmer apricots in nectar 10 minutes & then cool. Drain marinated fruits (save sherry!) & add apricots after draining (add nectar to drained sherry).
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3
Grease & line bottom of 5 baby loaf pans (5 5/8 x 3 1/4 x 1 7/8 inch) with brown paper (grease again after laying paper in pans). I have used a 12 cup bundt pan with good results - increasing cooking time by 30 minutes & then checking with toothpick.
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4
Sift together 1 1/2 cups flour, baking powder & cinnamon.
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5
In a large mixing bowl, cream butter & sugar until light & fluffy. Beat in eggs, one at a time, beating well after each addition. Add Lemon extract or zest & vanilla & mix. Add flour, baking powder & cinnamon to wet ingredients & mix lightly to make batter.
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6
Using remaining 1/4 cups of flour to dredge fruits & nuts in a separate bowl.
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7
Add fruit & nuts to batter & blend well.
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8
Pour into prepared pans & place in COLD oven on middle rack. Put a pan of cold water in bottom of oven & turn oven on to 250 degrees F.
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9
Bake 2 hours until golden & tester comes out clean. Cool cakes on wire rack. Remove brown paper while still warm.
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10
Wrap each fruitcake in cheesecloth moistened with sherry/nectar & then in heavy weight aluminum foil.
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11
Refrigerate 2 to 4 weeks, moistening with sherry when cheesecloth seems to be getting dry.
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12
For gift-giving, overwrap with red cellophane & top with a bow.
