2/3 cup butter or margarine, softened
½ cup sugar
2 teaspoons ground cinnamon
1-1/3 cups molasses
2 eggs
2½ cups self-rising flour
2 cups chopped dates
1 cup chopped pecans
1½ cups confectioners’ sugar
3 tablespoons water
2 tablespoons grated orange rind

Preheat oven to 375°F.  Spray a 13x9-inch baking pan with non-stick vegetable spray.

In a large mixing bowl, cream butter and sugar until light and fluffy.  Beat in cinnamon, molasses, and eggs until well blended.  Spoon into prepared baking pan; smooth the top.

Bake for 25 minutes.  Cool in pan on a wire rack.  Turn out onto a cutting board.

In a small bowl, combine confectioners’ sugar, water, and grated orange rind, stirring until of spreading consistency.  Spread over the top of the cake; cut into bars.

½ cup butter or margarine, softened
¾ cup firmly packed brown sugar
1 egg
1 teaspoon vanilla extract
1¼ cups self-rising flour
2 tablespoons sugar
2 tablespoons milk
1 tablespoons butter or margarine, melted
½ teaspoon vanilla extract
1 egg
1/3 cup self-rising flour
1 cup chopped mixed candied fruit
¾ cup semisweet chocolate morsels
½ cup chopped nuts

Preheat oven to 350°F.  Spray a 13x9-inch baking pan with non-stick vegetable spray.

In a large mixing bowl, combine butter, sugar, egg, and vanilla; beat until smooth and well blended.  Stir flour into butter mixture until well blended.  Spread evenly into prepared baking pan.

Bake 12 to 15 minutes or until lightly browned.

In a small bowl, combine sugar, milk, butter, vanilla, and egg; beat until well blended.  Beat in flour.  Spread evenly over the baked crust.  Sprinkle candied fruit, chocolate morsels, and nuts over the top.

Bake for 15 minutes.  Cool completely.  Cut into bars.

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