|Sifted all purpose flour||1 Cup (16 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs), packed|
|Butter||1⁄4 Cup (4 tbs)|
|Brown sugar||1 Cup (16 tbs), packed|
|Rum extract||1 Teaspoon|
|Sifted all purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Flaked coconut||1 Cup (16 tbs)|
|Cut up maraschino cherries||1⁄4 Cup (4 tbs)|
|Well drained crushed pineapple||1⁄2 Cup (8 tbs)|
Heat oven to 350 degrees.
Lightly grease a 9-inch square cake pan.
Sift 1 cup flour and 1/4 tsp.salt into bowl.
Add 1/4 cup brown sugar and blend lightly.
Add butter and work into dry ingredients first with a fork and then with fingers until mixture is crumbly.
Press firmly into bottom of prepared pan.
Bake 15 minutes.
Remove from oven.
Beat egg thoroughly.
Add 1 cup brown sugar gradually, beating well after each addition.
Beat in rum extract.
Sift 1/2 cup flour, baking powder and 1/4 tsp.salt together into mixture and stir to blend.
Stir in coco-nut, cherries and pineapple.
Spread over hot pastry layer and return to oven.
Bake about 35 minutes or until well browned.
Cool in pan and cut in bars.