Light fruit cake with candied peel, nuts and sherry.

Steps

1. Combine chopped fruits, peels and nuts, mix with 1/4 cup of the flour.
2. Cream butter and sugar until light.
3. Add eggs one at a time beating well after each.
4. Combine corn syrup, orange juice and sherry and add alternately with remaining flour to creamed mixture.
5. Fold in fruit mixture.
6. Pour into a well-greased ring mould or one large tin.
7. Bake at 275°F for 1 hr and 15 mins.