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Title: Quicky Fruitcakes
Categories: Cookie Dessert
Yield: 1 Servings
| 1 c | Pillsbury's Best All-Purpose | |
| : | Flour* | |
| 1 1 | /2 t | s salt |
| 1 c | Funsten's Nuts -- coarsely | |
| : | chopped | |
| 1 c | golden raisins | |
| 1 c | raisins or currants | |
| 1 c | chopped candied fruit | |
| 1 c | dates -- cut in large | |
| : | pieces | |
| 1 | /2 c | dried figs -- cut in large |
| : | pieces | |
| 4 | eggs | |
| 1 c | firmly packed brown sugar | |
| 1 T | B grated orange rind | |
| 1 t | s 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 1/4 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 15 1/2 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.
Recipe By : Best Loved Foods of Christmas, Pillsbury, undated booklet