Every bite of these squares tempts with winning fruitcake flavours–candied fruit, rum and crunchy nuts–but not a stodgy dough.
Pecan fruitcake squares
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38 (2-inch/5-cm) squares
- 1 cup raisins
- 1/4 cup rum , or brandy (optional)
- 1 cup unsalted butter , at room temperature
- 3/4 cup granulated sugar
- 1/2 tsp vanilla
- 2 1/4 cups all-purpose flour
- 1/2 tsp salt
- 2 eggs
- 3/4 cup corn syrup
- 1/3 cup brown sugar
- 2 tbsp all-purpose flour
- 2 cups halved pecans , or whole unblanched almonds, or a combination
- 1 cup chopped candied fruit , or 225-g container
- Place raisins and rum, if using, in a small microwaveable bowl. Microwave, uncovered, on high for 1 minute to warm raisins so they will soak up rum. Stir, then set aside.
- Preheat oven to 350F (180C). In a large mixing bowl, using an electric mixer or a spoon, beat butter with granulated sugar until creamy. Beat in vanilla. In another bowl, use a fork to blend 2-1/4 cups (550 mL) flour with salt. Using a wooden spoon, gradually stir into butter mixture. (It will be dry.) Press into an ungreased 10×15-inch (25×38-cm) jelly-roll pan. Bake in centre of 350F (180C) oven until lightly golden, about 10 minutes.
- Meanwhile, whisk eggs in a large bowl. Add corn syrup, brown sugar and 2 tablespoons (30 mL) flour. Stir until mixed. Then stir in raisins and any remaining rum, nuts and candied fruit. Spread over partially baked warm crust, evenly distributing nuts and fruit. Bake in centre of 350F (180C) oven until it starts to set in centre, from 20 to 25 minutes. Set pan on a rack to cool. Then cut into bars. Stored in a covered container in a cool dry place, they will keep well for at least 1 week and can be frozen.
Nutrition (per serving)
- 1.8 g,
- 25.3 g,
- 9.1 g,
- 0.9 g,