(These are much lighter than traditional fruitcake; in fact, theyre ore like cake. The eggnog gives them a slightly "boozy" flavor without the booze.) Combine fruits and nuts. Add the 1 c. flour; mix lightly and set aside. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, mixing well. Resift 2 c. flour with salt and baking powder; add to creamedmixture alternately with eggnog. Mix until well blended. Stir in floured fruits and nuts. Turn batter into well-greased and lightly floured 13 by 9 by 2-inch pan. Bake in a preheated 300-degree oven for 1 3/4 hrs. or until cake tests done. Cool. Sift confectioners sugar over top. To serve, cut into squares. 24 servings Posted to Bakery-Shoppe Digest V1 #464 by angstrom@juno.com (Angela L Gilliland) on Dec 21, 1997