JANUARY 7TH: FRUITCAKE TOSS and TEMPURA

Fruitcake Bars

¾ c. butter, softened

1 ¾ c. packed brown sugar

3 eggs

1 Tbsp. vanilla

1 ½ c. all purpose flour

3 c. coarsely chopped walnuts

1 ½ c. coarsely chopped candied pineapple

1 ¾ c. red and green candied cherries, halved

2 c. pitted dates, halved

In large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Add flour and walnuts; mix well. Spread evenly into greased 15 x 10” baking pan. Sprinkle with pineapple, cherries and dates; press lightly into dough. Bake at 325° for 45-50 minutes or until lightly browned. Cool on wire rack. Cut into bars. Yield: 8 dozen.