Fruitcake bars

24 Servings

Ingredients

QuantityIngredient
½poundsCandied fruit; diced
¼poundsCandied pineapple
=(red and green); diced
½poundsPecans; chopped
¾poundsWalnuts; chopped
1cupAll-purpose flour; sifted
1cupButter
2cupsSugar
4largesEggs
2cupsAll-purpose flour
½teaspoonSalt
2teaspoonsBaking powder
1cupEggnog
Confectioners' sugar

Directions

(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