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Fruit Cake Bar Recipe:




Source of Recipe


Tom's files--Nancy


Recipe Introduction


This makes a 2 sizeable fruitcakes


List of Ingredients




Fruit Cake Bar Recipe:

I use a flour mixture of the following:
2C white rice flour
2C sweet brown rice flour
1C potato flour
1C tapioca flour
1/2C corn starch
1/4C guar gum

The fruit cake ingredients:

1/2C soft butter
1C flour mixture (see above)
1/2C milk
3 large eggs
1/2C white sugar
1/2C brown sugar
1-1/2 tsp baking powder
1 tsp vanilla
1 tsp allspice
1C each of: chopped dates, raisins, dried apricots, dried plums,
dried cranberries (and I throw in dried pineapple as well)
2C toasted English walnuts


Recipe




1. Toss fruit and nut mixture with 1tbsp lemon zest and 1/2C Triple
Sec (or orange liqueur).
2. Combine dry ingredients and sprinkle over fruit mixture. Mix
well until blended.
3. In separate bowl, beat eggs, and butter. Add sugar, milk, and
vanilla until well mixed.
4. Pour over fruit mixture and toss.
5. Pour fruit cake batter into 2 well-greased loaf pans.
6. Bake in 300-degree oven until golden brown (1-1/2 hours for me.)
7. Allow to cool. Slice into bar sized pieces (it is moist and
holds together quite well). Dip into melted semi-sweet chocolate
chips, thinned only as necessary, with butter. Place in freezer until
chocolate solidifies.
8. ENJOY

Note: This recipe makes two sizeable fruit cakes. I cut up one for
the bars, and we eat the other as a fruit cake. If you need to make
substitutions for the milk or butter, it shouldn't hurt the outcome
since it is mostly the eggs and the tons of fruit that seem to hold
it together.