FRUITCAKE BARS
"This recipe has been a family favorite for years," tells Terry Mercede of Danbury, Connecticut. "People who declare they won't eat fruitcake love these bars! They're so easy to make...and they're colorful, too - chock-full of candied pineapple and red and green cherries."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream the butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Add flour and walnuts; mix well. Spread evenly into a greased 15x10x1-in. baking pan. Sprinkle with pineapple, cherries and dates; press lightly into dough. , Bake at 325° for 45-50 minutes or until lightly browned. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 87 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 21mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
CANDIED FRUITCAKE
I discovered that candied fruit likes getting soused with currants or dates, and that it isn't fussy about the medium: sherry, rum or Cognac all make it happy. And the trick to baking with it is simple: use the good stuff and use it judiciously. Fold just enough diced peel and choice cherries into a batter with chopped dates and spice and watch the tone and texture lighten up. No one would dream of calling this fruitcake.
Provided by Kay Rentschler
Categories cakes, dessert
Time 1h30m
Number Of Ingredients 19
Steps:
- Combine dates and candied fruit in a small bowl; pour coffee and brandy over them, and stir to combine. Cover and macerate 6 hours or overnight.
- Place oven rack in lowest position and large roasting pan on rack. Fill pan halfway with hot water. Heat oven to 350 degrees. Grease a 10-inch tube pan. Stir flour, mace, cinnamon, cloves, salt, baking powder and soda together in medium bowl; set aside.
- In mixer with paddle attachment, beat butter on medium speed until light and fluffy, 40 seconds. Scrape down bowl, add brown sugar, and beat until light and fluffy, 2 minutes. Mix in vanilla. Add eggs, beating well after each addition.
- With machine on low speed, add dry ingredients, and mix just to combine. Mix in dates, fruit and macerating liquid. Turn batter into cake pan, smoothing top. Bake in water bath until cake has risen and top is brown, about an hour. Remove cake from oven, cool in pan on wire rack 5 minutes, turn out of pan right-side up onto rack and cool completely.
- Heat sugar with 1 tablespoon water to a simmer, stirring to dissolve sugar. Simmer until syrup thickens slightly. Remove from heat. Arrange slices of candied fruit on top of cake, and brush with syrup.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 3 grams, Carbohydrate 47 grams, Fat 11 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 214 milligrams, Sugar 23 grams, TransFat 0 grams
FESTIVE FRUITCAKE BARS
Fruitcake bars deliver the same great flavors of fruitcake with much less time and work.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease and flour rectangular pan, 13x9x2 inches. In large bowl, mix 1 cup flour, the brown sugar, butter, orange peel, baking soda, cinnamon, salt and egg with spoon.
- In medium bowl, mix 1/4 cup flour, the cherries, dates and pecans; stir into brown sugar mixture. Spread in pan.
- Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In 1-quart saucepan, heat all Orange Glaze ingredients over medium heat, stirring occasionally, until mixture thickens slightly. Drizzle cooled bars with glaze. For bars, cut into 8 rows by 3 rows.
Nutrition Facts : Calories 220, Carbohydrate 37 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 130 mg
HOLIDAY FRUITCAKE
This is my own fruitcake recipe and it's a family favorite. The mixture of fruits and nuts helps make it a tasty treat. -Allene Spence, Delbarton, West Virginia
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.
Nutrition Facts : Calories 686 calories, Fat 32g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 342mg sodium, Carbohydrate 92g carbohydrate (61g sugars, Fiber 4g fiber), Protein 10g protein.
HOLIDAY FRUITCAKE BARS
No time to make a fruitcake for the holidays? This quick bar cookie will satisfy your cravings. This recipe combines the best of several recipes I've tried over the years.
Provided by justcallmetoni
Categories Bar Cookie
Time 40m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 11
Steps:
- Beat eggs with a mixer until they are golden yellow and doubled in volume - 2 or 3 minutes.
- Add in 1 cup sifted powdered sugar and vanilla.
- Mix together flour, baking powder and salt.
- Take 2 tablespoons of flour mixture and stir in with candied fruit, nuts and currants, to keep fruit from clumping in the batter.
- Add the rest of the flour mix to the eggs and sugar.
- Fold fruit and nuts into batter.
- Spoon batter into a well greased 11" by 7" pan.
- Some years I use parchment paper instead.
- Bake at 350 degrees for 30 minutes.
- Mix together rum and second cup of powdered sugar to make a glaze.
- Spread the icing onto the bars about 5 minutes after they've come out of the oven.
- Let bars cool and cut into bars.
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- Arrange pecans, green cherries, red cherries and pineapple on top. Combine all remaining ingredients in medium bowl; mix well. Pour over fruit and nuts. Bake 22-25 minutes or until edges begin to brown. Cool completely. Cut into bars with sharp, wet knife.
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