Instructions: (These are much lighter than traditional fruitcake; in fact, theyre ore like cake. The eggnog gives them a slightly "boozy" flavor without the booze.) Combine fruits and nuts. Add the 1 c. flour; mix lightly and set aside. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, mixing well. Resift 2 c. flour with salt and baking powder; add to creamedmixture alternately with eggnog. Mix until well blended. Stir in floured fruits and nuts.

Turn batter into well-greased and lightly floured 13 by 9 by 2-inch pan.

Bake in a preheated 300-degree oven for 1 3/4 hrs. or until cake tests done. Cool. Sift confectioners sugar over top. To serve, cut into squares. 24 servings

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