Christmas Fruitcake Bars
Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 139 (page 139 of 2011 edition).
These are thin fruitcake bars that can be wrapped individually in cellophane for gift-gifting and they are good for mailing. The bars will be very thin. For the candied fruit, you can use anything you'd like. I used green and red candied cherries and candied pineapple. You could also use the mixed candied fruit. These bars are very pretty and tasty.
6 oz. (1 1/2 cups) walnuts, coarsely chopped
5 oz. (1 cup) raisins
8 oz. (1 cup, packed) pitted dates, cut in large pieces
8 to 10 oz. (generous 1 cup) candied fruit
1 cup sifted all-purpose flour
4 eggs
1/2 tsp. salt
1 cup light brown sugar, firmly packed
1 tsp. vanilla extract
Finely grated rind of 1 large, deep-colored orange
Confectioners sugar
Makes 32 bars
Adjust oven rack to center of oven and preheat to 325. Butter or spray a 10 1/2 x 15 1/2 x 1 inch jelly-roll pan.
Place the walnuts, raisins, dates and candied fruit in a large mixing bowl. |
Add 1/4 cup of the flour (reserving the remaining 3/4 cup) and toss the fruit and nuts with your fingers until they are all evenly coated. Set aside. |
Beat the eggs just to mix. |
Add the salt, sugar and vanilla and mix. |
On low speed, add the remaining flour and mix well. |
Stir in the orange rind. |
Pour the batter over the fruit and nuts. |
Mix well. |
Transfer to the prepared pan. |
Ready for the oven. Bake for 30-35 minutes until the top is golden brown. |
Cool completely in the pan. |
Sprinkle confectioners sugar over the top. |
Use a sharp knife to cut the cake into bars. |
2 comments:
I did this recipe for our Christmas lunch. These bars are very yummy! All my family loves it! :)
best regards
Irma
Irma, I'm so glad they turned out good for you!
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