2-1/2 cups sifted all-purpose flour
1/2 cup chopped glazed cherries
1/2 cup chopped glazed pineapple
1/4 cup slivered citron peel
3/4 cup chopped pecans
1-1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup shortening
1/2 cup sugar
2/3 cup white corn syrup
2 eggs
1/4 cup sherry
1/3 cup orange juice
Preheat oven to 325 deg. F. Sift then measure flour. Prepare fruit, peel and nuts. Sift 1/2 cup flour over prepared fruit and nuts. Resift remaining 1-3/4 cups flour with baking powder and salt. Cream together shortening and sugar until light. Gradually add corn syrup, mixing until belnded. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with liquids. Fold in floured fruit and nuts. Spoon batter into buttered cupcake tins, filling 2/3 full. Bake 25 to 30 minutes. Cool in pans on wire cake rack for 5 minutes. Remove from pans. When completely cold, frost with thin icing and decorate with cherries and bits of citron peel.
