This is an exceptionally elegant fruitcake, worthy to give only to those who can appreciate it's 'fruitcake perfection'.

California Fig Fruitcake

2 cups chopped California dried figs
1/2 cup raisins
1/2 cup chopped dates
1/2 cup chopped dried pears
1/2 cup dried pineapple wedges
1/4 cup sherry
1/2 cup dried apricots
1/2 cup apricot nectar
1 cup butter, softened
1 cup granulated sugar
5 large eggs
1 3/4 cups all-purpose flour - divided use
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
1 tablespoon lemon extract
3/4 pound (3 cups) coarsely chopped pecans, lightly toasted

1. Combine California dried figs, raisins, dates, pears and pineapple in a large bowl. Add sherry. Cover and marinate overnight.
2. Cook apricots in apricot nectar in small saucepan, about 10 minutes. Cool.
3. In a large mixing bowl, cream butter and sugar until light. Beat in eggs, one at a time, beating well after each addition. Stir together 1 1/2 cups flour, baking powder and cinnamon. Blend into creamed mixture. Mix in vanilla and lemon extracts.
4. Combine apricots with marinated fruit and add pecans. Dredge fruit and nuts with remaining 1/4 cup flour
5. Add batter to fruit-nut mixture, blending well.
6. Turn into 5 greased and brown paper-lined baby loaf pans (5 5/8 x 3 1/4 x 1 7/8-inch). Place in cold oven on middle rack. Turn oven temperature to 250°F (120°C) and place a pan of hot water on bottom rack.
7. Bake 2 hours until golden and tester comes out clean. Cool cakes on wire rack. Loosen, then turn out, remove brown paper.
8. Wrap each in cheesecloth moistened with sherry, then foil. Refrigerate 2 to 4 weeks, moistening as needed.
9. For gift-giving, over wrap with red cellophane or foil, top with a bow.

Makes 5 baby loaf fruitcakes.

Recipe provided courtesy of the California Fig Advisory Board.