Updated Nov 1, 2016Chatelaine
butter, at room temperature
packed brown sugar
dark rum, or 1/2 tsp rum extract with 2 tbsp of water
coarsely chopped red and green glacé cherries
finely chopped candied orange or lemon peel
chopped pecans or walnuts
chocolate chips, optional
- PREHEAT oven to 350F (180C). Lightly spray or oil a baking sheet. In a medium bowl, using a fork, stir flour with spices, baking soda and baking powder. In a large bowl, using an electric mixer, beat butter with sugar for 2 min, scraping down side of bowl if necessary. Beat in egg, rum and vanilla just until mixed. Don’t worry if it separates – it will come together when flour mixture is added. Gradually beat in flour mixture. Th en, using a wooden spoon, stir in cherries, orange peel, pecans and chocolate chips. Dough will be thick and chunky.
- TURN into a 9-in. (2-L) square baking dish. Bake in centre of preheated oven until top is firm and dark golden, 30 min. Set pan on a rack to cool. For icing, beat 1/4 cup (50 mL) room-temperature butter with 2 cups (500 mL) icing sugar, 2 tbsp (30 mL) milk and 1/2 tsp (2 mL) almond extract until creamy. Spread overtop. Store in an airtight container in the refrigerator up to 1 week or freeze up to 1 month.
How to candy walnuts