Light Moist Fruitcake

Directions

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