Instructions: Grease and line bottom and sides of two 9"x5" loaf pans with waxed paper.

Set aside. In a mixing bowl, beat eggs with sugar; add 1 cup flour, baking powder and salt; mix well. Set aside. In large mixing bowl, coat the fruit with remaining cup of flour, add the batter, mixing slightly, then add pecans. Mix well until all pieces are coated with batter. Pour into prepared pans. Pack down firmly to eliminate air spaces. Bake at 275 degrees for 2 hours. Cool 10-15 minutes in pans, then remove to wire racks.

Peel off remaining waxed paper. Meanwhile in a saucepan, bring the corn syrup and water to a rolling boil. Brush immedieatly over warm fruitcakes.

Cool completely before wrapping or storing. May be frozen.

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