California Fig Fruitcake - cooking recipe

Ingredients

2 cups california dried figs, chopped
1/2 cup golden raisin
1/2 cup dates, chopped
1/2 cup dried pears, chopped
1/2 cup dried pineapple, chopped
1/2 cup dried apricot, chopped
1/4 cup sherry wine
1/2 cup apricot nectar
1 cup butter, softened
1 cup granulated sugar
5 large eggs
1 3/4 cups all-purpose flour, divided
1/2 teaspoon baking powder
1 teaspoon cinnamon
2 teaspoons vanilla
1 tablespoon lemon extract
3 cups pecans, chopped & lightly toasted

Preparation

Combine figs, raisins, dates, pears & pineapple in a large bowl with the sherry. Marinate overnight at room temp covered with plastic wrap.
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).
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.
Sift together 1 1/2 cups flour, baking powder & cinnamon.
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.
Using remaining 1/4 cups of flour to dredge fruits & nuts in a separate bowl.
Add fruit & nuts to batter & blend well.
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.
Bake 2 hours until golden & tester comes out clean. Cool cakes on wire rack. Remove brown paper while still warm.
Wrap each fruitcake in cheesecloth moistened with sherry/nectar & then in heavy weight aluminum foil.
Refrigerate 2 to 4 weeks, moistening with sherry when cheesecloth seems to be getting dry.
For gift-giving, overwrap with red cellophane & top with a bow.