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1/2 cup candied cherries
1/2 cup candied pineapple
1/2 cup mixed candied peels
1/2 cup currants
1/2 cup brandy
1 cup granulated sugar
7/8 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup broken walnuts
Cut fruit into fairly small pieces. Cover with brandy. Put into an airtight jar
and let set at least 24 hours.
Beat eggs until light. Add sugar.
Sift dry ingredients together and sift into egg mixture. Add nuts and then fruit
and brandy mixture. Mix well. Pour onto a well-buttered 10 x 15 inch jellyroll
sheet. Spread in pan. Bake for 25 minutes at 325 degrees F.
Cut into bars when cool. Roll in confectioners' sugar. Store in airtight