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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 cups currants |
1 1/2 cups raisins |
1 1/2 cups candied red cherries, halved |
1 1/2 cups chopped candied pineapple |
1 1/2 cups brandy |
1/2 cup butter or margarine, softened |
1 1/2 cups firmly packed brown sugar |
3 eggs |
2 cups all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon ground cinnamon |
1 teaspoon ground allspice |
1 teaspoon ground cloves |
dash of ground nutmeg |
Directions:
1. Combine currants, raisins, and candied fruit in a large mixing bowl; add brandy, and stir well. Cover tightly, and let stand at room temperature 1 to 2 days, stirring occasionally.
2. Cream butter in a large mixing bowl; add sugar, and beat well. Add eggs, one at a time, beating well after each addition.
3. Sift together flour, soda, salt, cinnamon, allspice, cloves, and nutmeg in a medium mixing bowl. Gradually add to creamed mixture, stirring well after each addition. Fold in reserved brandied fruit mixture.
4. Spread mixture evenly in a greased 15- x 10- x 1-inch jellyroll pan. Bake at 325° for 35 minutes. Cool completely in pan before cutting into 3- x 1 1/2-inch bars.
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