• 1 cup candied pineapple, chopped
• ½ cup mixed diced fruits and peels
• 1½ cups candied cherries (red and green)
• 1 cup mixed lemon and orange peel
• 1 cup light seedless raisins
• 1 cup chopped walnuts
• 3 cups sifted flour
• 1 cup butter
• 1 cup sugar
• 4 eggs
• ¼ cup white corn syrup
• ¼ cup orange juice
• ¼ cup sherry

Combine first six ingredients; mix well with one cup of the flour, sifted.

Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine corn syrup, orange juice, sherry in a measuring cup then add alternately with remaining 2 cups sifted flour. Fold in fruits and nuts.

Pour batter into a ring cake pan (Bundt pan) and bake at 275° for one hour, 15 minutes. Test with a knife to be sure cake is completely cooked.

If desired, glaze cooled cakes by brushing tops with hot corn syrup.

After cake is cool, wrap in a cloth which has been soaked in sherry and wrung out. Cover completely with aluminum foil and store for 6 to 8 weeks before eating.