Combine dates, marmalade, walnuts, coconut, and raisins in a medium bowl. Set filling aside.
Sift together flour, baking powder, and sugar. Slowly beat in corn syrup and oil. Add eggs, one at a time, beating after each addition. Add a little of the cold water; use just enough to hold dough together.
Roll out dough between two pieces of wax paper until ⅛ inch thick. Carefully remove the top sheet of wax paper. Using a cookie cutter, cut out four-inch circles.
Place about two tablespoons of the filling in the center of each circle. Gather the edges of the dough together and pinch seams to seal in the filling.
Place balls two inches apart, seam-side down on an ungreased cookie sheet. Using fingers, flatten balls slightly.
Bake at 375 degrees for 20-25 minutes or until golden brown. Cool on cookie sheet for one minute. Transfer mooncakes to wire racks. Cool completely before serving.
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