Fruitcake bars

Yield: 24 Servings

Measure Ingredient
½ pounds Candied fruit; diced
¼ pounds Candied pineapple
=(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
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

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