Happy Holiday Fruitcake

1 cup golden raisins
1 cup raisins
1 cup currants
3/4 (three-quarter) cup chopped pecans
3/4 (three-quarter) cup chopped walnuts
3 cups unbleached white flour
1/2 (one-half) cup butter
1 cup brown sugar
3 eggs or soy egg substitute
1/3 cup light corn syrup
2/3 cup orange juice
1/3 cup light corn syrup (heat to glaze loaf)
1/3 cup whole pecans, for garnish

Combine fruits and nuts with one cup flour. Mix well and set aside. Cream butter and sugar until light in a large mixing bowl. Add eggs and beat well. Combine corn syrup and orange juice in a glass, stir to mix. Add to creamed mixture alternately with remaining two cups flour. Fold in fruit and nut mixture. Mix well. Pour into two lightly oiled and floured loaf pans. Bake in preheated 350 degree oven for one hour or until center is done and crust is golden. Remove from oven and completely cool in pans. Loosen edges of pan and place onto rack top side up. Glaze top and sides with hot corn syrup. Trim top with whole pecans and dried cherries, if desired. When set, brush with second coat of syrup. Allow to dry before wrapping in foil or plastic. Chill overnight and slice very thin to serve 24.

Calories: 236, total fat: 9g, protein: 4g, potassium: 7%, iron: 5%