Light Moist Fruitcake

• 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

1. Combine
2. fruits
3. and
4. nuts; coat well with 1 cup of the flour. Cream
5. margarine
6. and
7. sugar
8. together until light and fluffy. Add
9. eggs,tne
10. at
11. a time, beating well after each. Combine corn
12. syrup
13. and
14. orange juice.
15. Add alternately with remaining flour
16. to creamed mixture. Fold in fruits and nuts. Pour batter into
17. well-greasedtans
18. of
19. desired shapes.
20. For 4 1/2 x 2 5/8 x 2-inch
21. pans,
22. bake
23. 60 to 70 minutes at 275u0b0. For 5 1/2 cup ring mold, bake 75 to 85 minutes at 275u0b0.
24. Makes 8 small loaves or 2 ring cakes.

candies cherries, candied pineapple, candied citron, candied lemon peel, candied orange peel, raisins, walnuts, flour, margarine, sugar, eggs, light corn syrup, orange juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=627754 (may not work)