2 c. all-purpose flour, measured before sifting
3/4 tsp. baking powder
1/2 tsp. salt
1 c. chopped candied fruit (orange, pineapple and cherries)
1 c. chopped nuts
2/3 c. butter
1/2 c. granulated sugar
2/3 c. white corn syrup
2 eggs
2/3 c. sherry
1/2 tsp. almond extract

Sift flour, baking powder and salt together. Put fruit and nuts on a sheet of waxed paper and sift over them 1/2 cup of the dry mixture; stir well to coat and set aside.

Cream butter and sugar together thoroughly. Blend in corn syrup, eggs one at a time. Add dry ingredients alternately with sherry and flavoring. Fold in fruit-nut mixture. Turn into tiny greased muffin tins and bake at 325 degrees for about 20 minutes.

When cool frost with a drizzle of powdered sugar frosting, flavored with almond extract and a few drops of sherry extract. Freezes well. Yield: 4 dozen tiny cakes.