Recipe - Quicky Fruitcakes

1 cup Pillsbury's Best AllPurpose
Flour*
1 One half 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
One half cup Dried figs; cut in large
pieces
4 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 One fourth 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 wellgreased 15 1/2
x 10 1/2x 1inch 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 SelfRising Flour, omit salt.
**Or make 15x10x1inch 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 MCRecipe Digest V1 #887 by NGavlak NGavlak@aol.com on Nov 6,
1997