|Soft butter/Margarine||1⁄2 Cup (8 tbs)|
|Brown sugar||3 Tablespoon|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Raspberry jam||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|White cake crumbs||1 1⁄2 Cup (24 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Chopped mixed candied fruit peel||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Rum extract||1⁄2 Teaspoon|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
Cream first 2 ingredients together, add flour and spread in greased 8-inch square pan.
Bake at 350Ã‚Â°F. 10Ã¢â‚¬â€12 minutes.
Remove from oven, and spread with jam.
Beat next 4 ingredients together until fluffy, and stir in all remaining ingredients except nuts.
Spread over jam.
Sprinkle with nuts.
Bake at 350Ã‚Â°F. 40Ã¢â‚¬â€45 minutes.
When thoroughly cool, cut into 24 squares.