FRUITCAKE PETITS FOURS 
  
  

1 1/2 cups California dates 
1 cup golden raisins 
1/2 cup currants 
2 cups glace fruit mix 
1 cup roasted diced almonds 
2 1/2 cups sifted all-purpose flour 
1 tsp. baking soda 
1/2 tsp. salt 
1 1/2 tsp. ground mace 
1 1/2 tsp. ground ginger 
2 eggs 
1 1/3 cups sweetened condensed milk 
6 cups powdered sugar 
1/2 cup fresh lemon juice 
About 1/4 cup sour cream 
Few drops red food color 
Toasted slivered almonds 
Chocolate nonpareils 
Glace Cherries 
Slivered lime or lemon rind 

  
  
Cut dates into coarse pieces. 

Rinse raisins and currants in boiling 
water; drain well.  

Mix dates, raisins, currants, glace 
fruit mix and diced almonds.  

Sift flour with soda, salt, mace and 
ginger.  

Beat eggs lightly; mix in condensed milk 
and fruit-almond mixture, then blend in 
flour mixture. 


Spread evenly into well greased 
13 x 9 x 2-inch baking pan.  

Bake at 300 degrees, 1 hour, or until 
well-browned and toothpick inserted 
in center comes out clean.  

Cool; cut into 48 squares about 1 1/2 inch thick. 


Beat powdered sugar with lemon juice and 
enough cream to make frosting of dipping 
consistency.  

Tint half of frosting with food color to 
make a pink shade, then dip half of cake 
squares into the pink frosting and the other 
half into white. 

Decorate white squares with slivered almonds 
and chocolate nonpareils; decorate pink 
squares with cherries and lime rind. 

Makes 48 petits fours. 

Per serving for 48 servings: 

Calories    250  
Cholesterol 13 mg  
Fat  6 g  
Fiber 2 g  
Saturated   2.2 g  
Calcium     43 mg  
Monounsaturated  2.5 g  
Magnesium  20 mg  
Polyunsaturated  0.6 g  
Sodium   86 mg  
Carb   49 g  
Potassium  159 mg  
Protein  3 g  
Vitamin E 1.2 mg*  

Weight Watchers Points  5  


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