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| 1 Tasse | Pillsbury's Best All-Purpose Flour* |
| 1 1/2 Teelöffel | salt |
| 1 Tasse | Funsten's Nuts; coarsely chopped |
| 1 Tasse | golden raisins |
| 1 Tasse | Raisins or currants |
| 1 Tasse | Chopped candied fruit |
| 1 Tasse | Dates; cut in large pieces |
| 1/2 Tasse | Dried figs; cut in large pieces |
| 4 | eggs |
| 1 Tasse | brown sugar firmly packed |
| 1 Esslöffel | orange rind grated |
| 1 Teelöffel | French's Vanilla |
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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.
Contest by Mrs. John F. Ryan, Arlington, Virginia. Adapted by Ann Pillsbury."
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