Quicky fruitcakes

Yield: 1 Servings

Measure Ingredient
1 cup Pillsbury's Best All-Purpose Flour*
1½ teaspoon Salt
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
4 \N Eggs
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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