Christmas fruitcake bar

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PREP TIME

20 min

Makes

18 Bars

* PLUS Baking Time: 30 minutes
Christmas fruitcake bar

Roberto Caruso


Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 tsp allspice
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 cup butter , at room temperature
  • 1/2 cup packed brown sugar
  • 1 egg
  • 2 tbsp dark rum , or 1/2 tsp rum extract with 2 tbsp of water
  • 1 tsp vanilla
  • 2 cups coarsely chopped red and green glacé cherries
  • 1/2 cup finely chopped candied orange or lemon peel
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup chocolate chips , optional

FOR ICING:

  • 1/4 cup butter , at room temperature
  • 2 cups icing sugar
  • 2 tbsp milk
  • 1/2 tsp almond extract

Instructions

  • 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.

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