2 c. all-purpose flour
1 tbsp. pumpkin pie spice
1/2 tsp. baking soda
1 egg
2 tbsp. cooking oil
1/2 c. packed brown sugar
1/3 c. honey
1/3 c. dark molasses
1/2 c. chopped almonds
1/2 c. mixed diced candied fruits & peels, finely chopped
1 recipe Lemon Glaze

Stir together flour, pumpkin pie spice and soda. In mixer bowl beat together egg and oil; add brown sugar and beat until fluffy. Stir in honey and molasses. Add dry ingredients to molasses mixture; beat until well blended. Add nuts and fruits and peels.

Spread in a greased 15 x 10 x 1 inch baking pan. Bake in 350 degree oven for 15-20 minutes or until done. Immediately score in squares with a sharp knife. Brush on Lemon Glaze. Garnish each square with candied pineapple, if desired. When cool, cut through completely into squares. Makes 32.

Lemon Glaze: Beat 1 egg white slightly; add 1 1/2 cups sifted powdered sugar, 1/2 teaspoon finely shredded lemon peel and 1 tablespoon lemon juice. Beat until smooth.