Preheat oven to 325°F.
Combine dried cranberries, raisins, apricots, cherries and figs in large bowl. Heat orange juice and apple juice in saucepan to boiling. Pour juice mixture over fruit in bowl to soak fruits, stirring occasionally.
Meanwhile, grease and flour six mini loaf pans (2 cups each). With mixer at high speed, beat butter and sugar in large bowl until light and fluffy. Add eggs, TABASCO® Sauce and vanilla.
Combine flour, baking powder, cinnamon and salt in medium bowl. Add to butter mixture; beat on low speed until well blended. Fold in walnuts and fruits. Spoon mixture evenly into prepared pans. Bake 35 minutes or until toothpick inserted in center comes out clean.
Cool loaves in pans 10 minutes. Remove from pans to cool completely. Brush tops of loaves with melted apricot preserves if desired.
Makes 6 fruitcake loaves.