“These squares are exceptionally good.
One test-taster said that they would be a
good substitute for Christmas cake for those
who do not want to go to the bother of making
Christmas cake.”
(9 x 9 inch pan)
1/2 cup butter
1/2 cup sugar
1 teaspoon grated orange rind ( from 1 medium orange)
2 Tablespoons fresh frozen orange juice concentrate (not diluted)
1/4 teaspoon almond extract
1 1/4 cups sifted all-purpose flour (divided - see below)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
2/3 cup chopped mixed glace (Christmas cake) fruits
1/2 cup chopped nuts
Sift and measure flour.
Measure fruits into a small bowl.
Mix 1/4 cup of the flour with the fruits.
(If some of the cherries are whole, cut them in half).
Into beater bowl measure the butter, sugar and orange rind.
Turn on beaters and beat for 5-minutes.
Add orange juice concentrate and almond extract and beat in.
Add remaining 1 cup flour, baking soda and salt and beat.
Add egg and beat in.
Lift beaters and fold in fruits and nuts.
Turn batter into buttered 9 x 9-inch pan (preferably teflon lined
for easy removal). Push batter into corners and smooth top.
Bake at 350 degrees F for 16 to 18 minutes. DO NOT OVERBAKE.
Cool and frost with Orange Frosting.
–
Orange Frosting
2 Tablespoons butter
1 1/4 cups icing sugar
1 1/2 Tablespoons fresh frozen orange juice concentrate
Beat until smooth. Spread over cooled pan.
Cut inot 1 or 1 1/2-inch squares or 1 x 2-inch bars.
These freeze well if carefully packaged. To freeze, arrange in ONE
layer on cardboards and double wrap in plastic bags and tie with string
or twists.
Source: Mary Moore’s food column, The Windsor Star newspaper, Oct 28, 1975.