Free Recipe Quicky Fruitcakes
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Ingredients for Quicky Fruitcakes Recipe
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
Quicky Fruitcakes Preparation
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. Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #887 by NGavlak <NGavlak@aol.com> on Nov 6, 1997
Cooking Temperature:
Recipe Serves: 1
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