|1 cup||Pillsbury's Best All-Purpose Flour*|
|1 cup||Funsten's Nuts; coarsely chopped|
|1 cup||Golden raisins|
|1 cup||Raisins or currants|
|1 cup||Chopped candied fruit|
|1 cup||Dates; cut in large pieces|
|½ cup||Dried figs; cut in large pieces|
|1 cup||Firmly packed brown sugar|
|1 tablespoon||Grated orange rind|
|1 teaspoon||French's Vanilla|
BAKE at 325 degrees for 30 to 35 minutes. MAKES about 4 dozen bars Sift together flour and salt. Combine nuts, golden raisins, raisins or currants, candied fruit, dates and figs and coat with ¼ cup of the dry ingredients.Beat 4 eggs until foamy in a large mixing bowl. Add brown sugar, orange rind, and vanilla. Beat just until blended. Stir in remaining dry ingredients and fruit mixture; mix well. Spread in well-greased 15½ x 10 1/2x 1-inch jelly roll pan.** Bake in slow oven (325 degrees) 30 to 35 minutes. If desired, brush while warm with Fruitcake Glaze. Cool and cut into bars. *For use with Pillsbury's Best Self-Rising Flour, omit salt.
**Or make 15x10x1-inch pan from heavy duty aluminum foil, place on baking sheet and grease well.
NOTES : "Senior Winner in Pillsbury's 9th Grand National Recipe and Baking Contest by Mrs. John F. Ryan, Arlington, Virginia. Adapted by Ann Pillsbury."
Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #887 by NGavlak <NGavlak@...> on Nov 6, 1997
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