SHERRY CHRISTMAS CAKES
2 cups sifted plain flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup finely diced assorted candied fruit
1 cup chopped nuts
2/3 cup solid vegetable shortening
1/2 cup sugar
2/3 cup light corn syrup
2/3 cup sweet cooking sherry
Buttercream Frosting (recipe follows)
Sift together the flour, baking powder and salt. In a separate bowl, dredge fruit and nuts in 1/2 cup of the flour mixture. In a large bowl, cream shortening and sugar together until light and fluffy. Add corn syrup, mixing well. Add eggs, one at a time, beating well after each addition. Add remaining flour alternately with sherry, mixing well after each addition. Gently fold in fruit
and nuts, blending well. Spoon batter into greased 2 1/2-inch muffin tins, filling about half full. Bake at 325 degrees for 25-30 minutes, or until lightly browned. Remove from pans to cool. Frost cooled cakes with Buttercream Frosting. Store in covered container for up to 1 week.
Makes 4 dozen.