Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Candied fruit; diced |
| ¼ pounds | Candied pineapple |
| \N \N | =(red and green); diced |
| ½ pounds | Pecans; chopped |
| ¾ pounds | Walnuts; chopped |
| 1 cup | All-purpose flour; sifted |
| 1 cup | Butter |
| 2 cups | Sugar |
| 4 larges | Eggs |
| 2 cups | All-purpose flour |
| ½ teaspoon | Salt |
| 2 teaspoons | Baking powder |
| 1 cup | Eggnog |
| \N \N | Confectioners' sugar |
(These are much lighter than traditional fruitcake; in fact, they're ore like cake. The eggnog gives them a slightly "boozy" flavor without the booze.) Combine fruits and nuts. Add the 1 c. flour; mix lightly and set aside. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, mixing well. Resift 2 c. flour with salt and baking powder; add to creamedmixture alternately with eggnog. Mix until well blended. Stir in floured fruits and nuts.
Turn batter into well-greased and lightly floured 13 by 9 by 2-inch pan.
Bake in a preheated 300-degree oven for 1¾ hrs. or until cake tests done. Cool. Sift confectioners' sugar over top. To serve, cut into squares. 24 servings
Posted to Bakery-Shoppe Digest V1 #464 by angstrom@... (Angela L Gilliland) on Dec 21, 1997