The world is divided into two types of people that become very evident this time of year: People who love fruit cake and people who hate fruit cake. I am of the first group. I do not understand what ISN'T to love about a rich, dense cake with nuts and chewy candied fruit!! Do people hate nuts? Do they hate candied fruit (which is the best form of fruit)? You hear people whining about "mysterious colored chunks of things" in fruit cake and you wonder if people are that paranoid about eating something that they can't immediately identify. Like these folks are giving their Chicken McNuggets a critical once over. Now, before everyone decides to foist off their unwanted fruit cakes to me, let me say that the reason I don't buy or make one for myself is that the only other person I know who likes fruit cake is my Mom and neither of us need to consume an 8,000 calorie cake by ourselves.
Cherry Almond Bars
2 cups flour
1/2 cup packed brown sugar
1 cup cold butter
1 cup golden raisins
1 cup chopped red and green candied cherries
1 cup slivered almonds
1 can sweetened condensed milk
Combine flower and brown sugar, cut in butter until crumbly. Press into an ungreased 15"X10" pan. Bake at 325 for 12-14 min or lightly brown. Sprinkle with raisins, cherries and almonds, drizzle with milk. Bake 25-30 min longer.
Save some of the cherries for decorating other treats. I'm using those I've set aside to make hollies for a Christmas cake.
Other hints: I used a standard cake pan. I have no idea what a 15"X10" pan is. My cake pan nor my cookie sheet/jelly roll pans measured that, so I just used what I had. It was probably a little thicker cookie than intended so adjust the baking time. I happened to have just a bit of fresh orange juice left over from another recipe so I added a few table spoons to the condensed milk. Also, after I made this I realized a wonderful change (especially if you don't like raisins) is to swap them out for white chocolate chips! Imagine, a Chocolate Cherry Almond Bar!! Next year.....next year.....