1. Place forty-eight 3/4" by 1" miniature foil baking cups in jelly-roll pan or on cookie sheet.or grease and flour forty-eight 1 3/4" by 1" muffin-pan cups. Set aside.
2. Preheat oven to 300°F. In large bowl, with mixer at low speed, beat flour, light-brown sugar, corn syrup, butter or margarine, baking powder, vanilla extract, salt, and eggs until blended; increase speed to medium; beat 3 minutes or until batter is very smooth, scraping bowl often with rubber spatula. Stir in mixed candied fruit, almonds, and chopped pecans until well mixed.
3. Spoon about 1 tablespoon batter into each cup. Bake 30 to 35 minutes until toothpick inserted in center of cake comes out clean. Cool fruitcakes in foil cups on wire racks; leave fruit cakes in foil cups for storing. If using muffin-pan cups, cool in pans on wire racks 10 minutes; remove from pans; cool completely on wire racks. Store fruitcakes in tightly covered container.