21. Preheat oven to 375*F. Grease standard bread pan, muffin cups, or square bread pan. If using non-stick pan, omit grease.
2) Beat together butter and sugar at medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in fruit until mixed well.
3) Mix all dry ingredients, except nuts, into egg mixture with buttermilk until the dry ingredients are moistened.
4) Stir in nuts and vanilla. The batter should be lumpy due to fruit and nuts.
Topping: After pouring batter into pan or cups and scraping bowl with a spatula, sprinkle the top of the batter with granulated sugar, cinnamon and nutmeg, crushed dried honeysuckle flowers, and a few extra nuts.
Bake 15-18 min. or until golden and a toothpick comes out clean. Serve warm with tea or a sweet white wine, such as a Zinfandel.