1 1/2 cups sugar
2 cups flour
1/4 teaspoon salt
1/2 cup soft butter
3 eggs
3 tablespoons heavy cream
1 1/4 cups golden raisins
1 pound pitted dates
1 cup chopped nuts
juice of 1 orange and 1 lemon
candied cherries
pineapple, citron & orange peel
1 jigger rum
Mix 1 cup water, flour and salt and cut in the butter. Add 1 egg and the cream. Mix until well blended. Spread in a 15″ x 10″ x 1″ pan. Bake at 350′ for twenty minutes. Mix the remaining eggs, 1/2 cup sugar, dates, raisins, nuts, juices and rum. Spread on the pastry. Bake 20 minutes longer. Decorate with the candied fruit.
