Dried Fruit and Nut Loaf: Preheat oven to 300 degrees F (150 degrees C) and place the rack in the center of the oven. Butter, or spray with a vegetable oil spray, a 9 x 5 inch (23 x 12 cm) (8 cup) loaf pan, and line the bottom of the pan with parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and brown sugar. Stir in the chopped nuts and dried fruits. Use your fingers to make sure that all the fruits and nuts have been coated with the flour mixture.

In the bowl of your electric stand mixer, fitted with the whisk attachment (or with an electric hand mixer) beat the eggs and vanilla extract until light colored and thick (this will take several minutes). Add the egg mixture to the fruit and nut mixture and mix until all the fruit and nut pieces are coated with the batter. Evenly spread into the prepared pan, pressing with the back of a spoon or offset spatula.

Bake for about 65 to 80 minutes, or until the batter is golden brown and is just starting to pull away from the sides of the pan. (If you find the loaf over browning, cover with foil.) Remove from oven and place on a wire rack to cool completely in the pan. When cool, remove from pan. To store, cover with plastic wrap or foil. This loaf is best after being stored for a couple of days. Will keep for about 2 weeks at room temperature or for a couple of months in the refrigerator. It can also be frozen.

Makes one - 9 x 5 inch (20 x 13 cm) loaf.