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California Gold Bars

  Dried apricots 11 Ounce (1 1/2 Cups, 1 Package)
  Eggs 4
  Granulated sugar 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Grated orange rind 2 Teaspoon
  All purpose flour 2 Cup (32 tbs)
  Double acting baking powder 2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Chopped pecans/Walnuts 1 Cup (16 tbs)
  Confectioners sugar 1 Tablespoon (10-X Powdered)

Soak apricots in water until soft.
Drain well; cut into small pieces.
Beat eggs well in large bowl.
Gradually beat sugar and salt into eggs until light and foamy.
Add orange rind.
Sift together flour, baking powder and nutmeg; gradually blend into egg mixture.
Add apricots and nuts; mix briefly.
Spread batter into 2 greased 9-inch square pans.
Bake in moderate oven, 350°F., 30€”35 minutes or until done.
When partially cool, cut 1 1/2 x 3-inch bars and roll in confectioners' sugar.
Remove to cooling rack.
If necessary to store bars, place in air-tight container with waxed paper between layers; roll again in confectioners' sugar before serving.

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California Gold Bars Recipe