Recipe - Fruitcake Bars

One half pound Candied fruit; minced
One fourth pound Candied pineapple
=(red and green); minced
One half pound Pecans; chopped
Three fourths pound Walnuts; chopped
1 cup Allpurpose flour; sifted
1 cup Butter
2 cup Sugar
4 lg Eggs
2 cup Allpurpose flour
One half teaspoon Salt
2 teaspoon Baking powder
1 cup Eggnog
Confectioners' sugar

(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 wellgreased and lightly floured 13 by 9 by 2inch pan.
Bake in a preheated 300degree oven for 1 Three fourths hrs. or until cake tests
done. Cool. Sift confectioners' sugar over top. To serve, cut into
squares. 24 servings
Posted to BakeryShoppe Digest V1 #464 by angstrom@juno.com (Angela L
Gilliland) on Dec 21, 1997