Fruit Bars

Preparation info

  • Makes about

    4 dozen

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Good keepers—if you hide them

Ingredients

  • 2 c. seedless raisins
  • c. chopped mixed candied fruit
  • 1 c. chopped walnuts
  • ½ c. orange or pineapple juice
  • 2 tsp. vanilla
  • 1 c. butter or regular margarine
  • 1 c. sugar
  • 1 c. brown sugar, firmly packed
  • 2 eggs, beaten
  • c. sifted flour
  • 2 tsp. ground cinnamon
  • 2 tsp. baking powder
  • 1 tsp. baking soda

Method

  • Rinse raisins in hot water, drain; dry on towel.
  • Combine raisins, candied fruit, nuts, juice and vanilla; let stand.
  • Cream together butter, sugars and eggs. Sift together dry ingredients and add in thirds to creamed mixture; mix until smooth. Add fruit mixture; blend well. Let stand 1½ hours in refrigerator, or overnight.
  • When ready to bake, spread dough in greased 15½ X 10½ X 1" jelly roll pan. Bake in hot oven (400°) 15 to 20 minutes, until lightly browned. Cool in pan set on rack. When cool, cut in bars about 3 X 1".