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King Arthur Flour


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10 ounces dried fruit, chopped (a scant 2 cups chopped)*

3 tablespoons brandy or rum

*Use just one favorite dried fruit, or an imaginative combination. We like cranberries, apricots, pineapple, and a touch of crystallized ginger.

1/4 cup (1/2 stick, 2 ounces) butter

1/2 cup (3 3/4 ounces) brown sugar

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/8 teaspoon ground allspice or 1/4 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1/4 teaspoon baking powder

1 large egg

3/4 cup (3 1/4 ounces) King Arthur Unbleached All-Purpose Flour

2 tablespoons (1 ounce) boiled cider*

2 tablespoons (1 3/8 ounces) light or dark corn syrup

1/2 cup chopped toasted pecans or walnuts**

*Or substitute light or dark corn syrup.

**Toast nuts in a preheated 350°F oven for 8 to 10 minutes, until they?re golden brown and smell roasted.

1/3 cup (2 3/8 ounces) Baker?s Special (extra-fine or superfine) sugar

1/2 teaspoon tart and sour flavor, optional

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