1 c Pillsbury’s Best All-Purpose
-Flour*
1 1/2 ts 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 tb Grated orange rind
1 ts 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.
NOTES : “Senior Winner in Pillsbury’s 9th Grand National Recipe and Baking
Contest by Mrs. John F. Ryan, Arlington, Virginia. Adapted by Ann
Pillsbury.”
Yields
1 Servings