Christmas Fruitcake Bars
Butter or margarine for greasing pan
1 1/2 cups chopped walnuts
1 cup raisins
1 cup pitted dates
--roughly chopped and packed
1/2 cup red glace (candied) cherries -- roughly chopped
1/2 cup candied pineapple -- roughly chopped
1 cup all-purpose flour -- divided use
1/2 eggs
1/2 teaspoon salt
1 cup light brown sugar -- firmly packed
1 teaspoon vanilla extract
Finely grated zest of one large orange -- colored part only
Garnish: powdered sugar
Preliminaries: Preheat oven to 325 degrees. Grease a 10 1/2-by-15
1/2-by-3/4-inch jelly-roll pan with butter or margarine. Place walnuts,
raisins, dates, cherries and pineapple in a large bowl. Add 1/4 cup of
flour and toss to coat fruit and nuts with flour. Set aside. In an
electric mixer, beat eggs just to mix. Add salt, sugar and vanilla; beat
to combine. On low speed, add remainder of flour, scraping bowl with a
rubber spatula and beating only until mixed. Stir in orange peel. The
batter will be thin. Pour batter over flour-coated fruit and nuts. Stir to
combine and pour into prepared pan. Smooth into an even layer. Bake 30-35
minutes, until top is golden brown. Reverse pan front to back halfway
through baking to ensure even browning. Cool completely in pan. Cut into
bars and dust with powdered sugar. To dust with powdered sugar, place the
sugar in a small sieve and shake over top of cookies. Storage: Will keep
up to two weeks at room temperature in an airtight container. Great for
mailing.
Yield: 32 bars
Submitted by: Mary Beth to RetroRecipes
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/