1.
Grease and line with paper: two 9x5x3" pans; set
aside.
2. Sift flour, soda and salt in a large bowl.
3. Add chopped pineapple, cherries, and dates;
mix very well to coat each piece of fruit.
4. Beat eggs till frothy and gradually add the
sugar.
5. With hands, mix in pecans.
6. Press mixture firmly into each pan.
7. Decorate tops with cherries or pecan
halves.
8. Bake in a slow oven (250°)
for 1-1/2 hours.
9. Remove baked cakes from oven and let stand
on rack 10 minutes.
10. Turn cakes out of pans, remove paper, and
place on cooling rack.
11. Immediately brush each side of cakes with
Corn Syrup---ending with the top of each cake.
12. Let stand on rack over night or for
several hours.
13. Wrap in plastic wrap and store in cool place.
Pecan Pie Bars
Crust:
4 c. flour
1 c. sugar
1 ½ c. butter
1 tsp salt
Blend flour, butter, sugar, and salt until coarsely
mixed. Press mixture into greased sheet pan. Bake
at 350 for 20 minutes.
Filling:
5 eggs
2 c. corn syrup
1 c. sugar
1 c. brown sugar
½ tsp. salt
5 Tblsp. melted butter
2 tsp. vanilla
4 c. chopped pecans
Gently blend eggs, corn syrup, sugars, salt, butter,
and vanilla. Do NOT whip! Fold in chopped pecans.
Pour over hot crust and bake for 25 minutes or until
just set.
Cool for a few hours, and then cut into bars.
Note: Recipe works best in Large sheet pan with 1 ½
- 2 inch sides! 12x17"
