|Sifted all purpose flour||3 Cup (48 tbs)|
|Baking soda||1 1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Dark raisins||1 Cup (16 tbs)|
|Diced mixed candied fruits||1 Cup (16 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
|Shortening||1 Cup (16 tbs)|
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Sherry||1 Cup (16 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
Preheat oven to 325°F.
Grease bottoms of thirty 3-inch cupcake-pan cups.
Sift flour with next 5 ingredients; stir in raisins, fruits and nuts.
In large bowl, with electric mixer at medium speed, mix shortening with sugar, then with eggs until light and fluffy, about 4 minutes.
At low speed, beat in alternately, just until smooth, fruit mixture, sherry and honey.
Fill cupcake-pan cups two-thirds full.
Bake 50 minutes or until cake tester inserted in center comes out clean.