3 cups of sifted all purpose flour
1 1/4 teaspoons of baking soda
1/2 teaspoon of salt
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/4 teaspoon of ground cloves
1 cup of dark raisins
1 cup of diced mixed candied fruits
1 cup of chopped walnuts
1 cup of shortening
1 1/2 cups of granulated sugar
2 eggs, unbeaten
1 cup of sherry
1/2 cup of honey

Preheat your oven to 325ºF. Grease the bottom of thirty 3 inch cupcake pan cups. Sift flour with the next 5 ingredients, stir in the raisins, fruits and nuts. In a large bowl, with electric mixer at medium speed, mix the 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 for 50 minutes or until a cake tester inserted in the center comes out clean. Makes 30 cupcakes.