| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Eggs | Bar cookies | 24 | Servings | |
INGREDIENTS
| 1/2 | lb | Candied fruit; diced |
| 1/4 | lb | Candied pineapple |
| =(red and green); diced | ||
| 1/2 | lb | Pecans; chopped |
| 3/4 | lb | Walnuts; chopped |
| 1 | c | All-purpose flour; sifted |
| 1 | c | Butter |
| 2 | c | Sugar |
| 4 | lg | Eggs |
| 2 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 2 | ts | Baking powder |
| 1 | c | Eggnog |
| Confectioners' sugar |
INSTRUCTIONS
(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 1 3/4 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 [email protected] (Angela L Gilliland) on Dec 21, 1997
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