Light Fruit Cake

1 c butter or margarine
1 c sugar
4 eggs
3 c sifted flour
1 tsp baking powder
1/4 c light corn syrup
1/4 c orange juice
1/4 c dry white wine
1 tsp lemon extract
1 1/2 c chopped candied cherries
1 c light raisins
1 c candied chopped pineapple
1/2 c chopped mixed candied fruit and peels
1/2 c candied chopped lemon peel
1/2 c candied chopped prange peel
1 c chopped walnuts

Preheat oven to 275 degrees F/135 degrees C. Cream butter and sugar until light and fluffy; add eggs, one at a time, beating well after each. Sift flour and baking powder together. Combine corn syrup, orange juice, wine and lemon extract; add to creamed mixture alternately with flour mixture. Mix well. Combine chopped fruits, peels and nuts; fold into batter. Pour into 1 well-greased 5 1/2 c ring mold and 1 well-greased 10x3x2" loaf pan. Bake for 60-70 minutes. Cool in pans. Remove. Wrap in several layers of wine moistened cheesecloth. Overwrap with foil. Store in cool place at least 1 week. Remoisted cheesecloth as needed.