All the fixings of a fruitcake, but not heavy and stodgy!
1 1/2 cups
, cut into chunks
, or apple juice
, walnuts or almonds
PREHEAT oven to 350F (180C). Lightly spray a 9×13-inch (3-L) baking pan. For base, whirl 1 1/2 cups (375 mL) flour and icing sugar in a food processor until blended. Add butter and pulse until mixture starts to come together. Or, in a medium-size bowl, stir flour with icing sugar. Using a pastry blender or your fingers, mix in butter until coarse crumbs form. Turn into baking pan. Press evenly over bottom. Bake in centre of oven until edges are golden-tinged, 20 to 25 minutes. Remove from oven, but leave oven on.
WHILE base is baking, prepare topping. Place raisins and rum in a small bowl. Microwave, uncovered, on high 1 minute. In a large bowl, whisk eggs. Whisk in brown sugar and 2 tbsp (30 mL) flour. Stir in corn syrup and vanilla. Stir in raisin mixture, cherries, pineapple and pecans. Spread over warm base.
BAKE in centre of preheated oven until centre is set and edges of base are deep golden, 25 to 30 minutes. Remove to a rack to cool completely. Then cut into squares. Refrigerate up to 5 days or freeze up to 1 month.