Frank's Recipes! Dundee Strips

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Dundee Strips

1/4 cup sliced glazed cherries
1/4 cup chopped candied pineapple
1/4 cup slivered citron peel
1/2 cup bleached sultana raisins
1/4 cup slivered blanched almonds
1-1/2 cups sifted all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. mace
1/2 cup butter or margarine
1/2 cup sugar
1/4 tsp. almond extract
2 eggs
1/2 cup sifted icing sugar
1 tsp. water
1/2 tsp. lemon juice

Prepare fruit and nuts. Sift then measure flour; resift with baking powder, salt and mace. Add fruit-nut mixture, stirring until each piece coated. Preheat oven to 325 deg. F. Cream butter and sugar until light. Stir in almond extract. Add eggs one at a time, beating well after each addition. Stir in flour mixture. Line bottom of 9x9-inch pan with waxed paper. Spread batter in pan. Bake 30 to 35 minutes, or until top springs back when lightly touched with finger. Turn out on wire cake rack. Peel off paper. Turn right side up. Combine icing sugar, water and lemon juice; spread over hot cake. When cold, cut into bars.