Christmas Fruitcake Bars

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.

Cut around the edges to loosen the cake from the pan. Use a flat board or cooling rack to invert the pan upside down to remove. Invert again to turn right side up. Place on wax paper or cutting board.

Sprinkle confectioners sugar over the top.

Use a sharp knife to cut the cake into bars.