Light Moist Fruitcake - cooking recipe

Ingredients

1 1/2 c. chopped candies cherries
1 c. chopped candied pineapple
1/2 c. candied citron
1/2 c. candied lemon peel
1/2 c. candied orange peel
1 c. raisins
1 c. chopped walnuts
3 c. sifted all-purpose flour
1 c. margarine
1 c. sugar
4 eggs
1/4 c. light corn syrup
1/2 c. orange juice

Preparation

Combine
fruits
and
nuts; coat well with 1 cup of the flour. Cream
margarine
and
sugar
together until light and fluffy. Add
eggs,\tone
at
a time, beating well after each. Combine corn
syrup
and
orange juice.
Add alternately with remaining flour
to creamed mixture. Fold in fruits and nuts. Pour batter into
well-greased\tpans
of
desired shapes.
For 4 1/2 x 2 5/8 x 2-inch
pans,
bake
60 to 70 minutes at 275\u00b0. For 5 1/2 cup ring mold, bake 75 to 85 minutes at 275\u00b0.
Makes 8 small loaves or 2 ring cakes.