½ cup soft butter or margarine
1 egg
1/3 cup treacle
¼ cup brandy
½ cup icing sugar
¼ cup milk
½ teaspoon vanilla
2 cups plain flour
1 teaspoon baking powder
¼ tsp bicarbonate of soda
¼ teaspoon salt, optional
½ cup coarsely chopped pecans
½ cup chopped preserved kumquats

In a large bowl, cream together the butter or margerine and the beaten egg. Beat in the treacle, brandy, icing sugar, milk and vanilla.

Mix together the flour and bicarb soda and beat into the egg mixture. Stir in the kumquats and pecans. Spread in a buttered 33 x 23 cm (13 x 9") baking pan.

Bake 180ºC (350ºF) for 20-25 minutes. When done, glaze while still warm to hot. Let cool slightly and cut into 25 bars. Transfer carefully to a rack and let cool.

Glaze: (Optional) In a saucepan, combine ½ cup sugar with ¼ cup water and boil until a soft ball stage is reached. Remove from heat and stir in 1 Tbl icing sugar, 1 Tbl butter and 1 Tbl brandy. Note: A soft ball stage is reached when small amount of syrup is poured into cold water and can be easily rolled in the fingers and picked up.

The Fresh Fruit Cook Book

DATE: March 1986

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