Combine California dried figs, raisins, dates, pears and pineapple in a large bowl. Add sherry. Cover and marinate overnight. Cook apricots in apricot nectar in small saucepan, about 10 minutes. Cool. 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 ½ cups flour, baking powder and cinnamon. Blend into creamed mixture. Mix in vanilla and lemon extracts.

Combine apricots with marinated fruit and add pecans. Dredge fruit and nuts with remaining 1/4 cup flour Add batter to fruit-nut mixture, blending well. 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 and place a pan of hot water on bottom rack. Bake 2 hours until golden and tester comes out clean. Cool cakes on wire rack. Loosen, then turn out, remove brown paper. Wrap each in cheesecloth moistened with sherry, then foil. Refrigerate 2 to 4 weeks, moistening as needed.

For gift-giving, overwrap with red cellophane or foil, top with a bow. Makes 5 baby loaf fruitcakes.

Nutritional information per serving, based on 25 servings: Calories 323; Fat 18 grams; Protein 4 grams; Carbohydrates 38 grams; Dietary Fiber 3 grams; Calories from fat 49%; Sodium 27 mg; Cholesterol 62 mg