Festive Fruit And Nut Slice Bars Recipes
EASY FRUIT & NUT BARS
Enjoy all of your favorite fall flavors in one place with these Easy Fruit & Nut Bars. Dried cranberries, white chocolate, mixed nuts and more bring a standard spice cake to the next level in this recipe for Easy Fruit & Nut Bars.
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Line 13x9-inch pan with foil, leaving ends of foil hanging over sides of pan; spray with cooking spray.
- Beat cake mix, COOL WHIP and egg in large bowl with mixer until blended. (Batter will be thick.) Stir in nuts and cranberries.
- Spread onto bottom of prepared pan.
- Bake 25 to 30 min. or until toothpick inserted in center comes out clean; cool completely.
- Melt chocolate as directed on package; drizzle over dessert. Use foil overhang to remove dessert from pan; slice into bars.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.8475 g, Sugar 0 g, Protein 2 g
FESTIVE FRUIT AND NUT SLICE (BARS)
A great slice recipe using sultanas, almonds and glace cherries. You can make this gluten-free by using a home-made base to the slice )insteadof the purchased pastry) or by using a sheet of purchased gluten-free shortcrust pastry and use gluten-free flour in place of the 2tbs plain flour. Recipe uses Australian metric measures. 1 tablespoon =4 teaspoons
Provided by Jubes
Categories Bar Cookie
Time 1h10m
Yield 24-36 squares of slice, 24-36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 200°C and line a 24cm square cake tin with baking paper.
- Press in the thawed pastry, lifting the edges to form a 1cm rim. Prick the pastry base with a fork all over.
- Scatter the cherries and the almonds evenly over the pastry, Then fill the gaps with sultanas. Set aside.
- Melt the butter and syrup together. Allow to cool.
- Beat in the eggs, vanilla and flouur into the cooled melted butter and syrup mixture.
- Pour this evenly over the pastry base and bake for approx 35 minutes, until the filling is set and firm to the touch.
- When cool, carefully slide onto a board & cut into rectangles.
- If desired decorate with melted chocolate by drizzling in lines over the top.
Nutrition Facts : Calories 177, Fat 12.2, SaturatedFat 3.3, Cholesterol 24.4, Sodium 76, Carbohydrate 14.9, Fiber 2, Sugar 7.2, Protein 3.9
FESTIVE FRUIT & NUT CAKE
This fabulously moist and nutty Christmas cake is baked with a syrup and nut topping - a bit like a Florentine biscuit
Provided by Sara Buenfeld
Categories Dessert, Dinner
Time 2h40m
Yield Cuts into 12-16 slices
Number Of Ingredients 15
Steps:
- Preheat the oven to 180C/gas 4/fan 160C and lightly grease and line the base and sides of a deep 22-23cm round loose-based cake tin with Bake-o-Glide or baking parchment (see overleaf). Beat the butter, sugar, eggs, flour, ground almonds and spices until thoroughly mixed and creamy, preferably with an electric beater or in a food mixer.
- Measure off 100g/4oz of the cake mixture, put in a bowl and set aside. Fold the fruit and rum into the remaining mixture, then gently stir in the marzipan. Spoon this mixture into the prepared cake tin and flatten with a spatula to make a smooth even surface, then make a slight dip in the centre of the cake. This simple trick will give the finished cake a nice flat top. Bake for 11⁄4 hours.
- While the cake is in the oven, make the fruit and nut topping. Mix all the nuts, cherries and syrup into the remaining cake mixture (see tip overleaf). Spoon the mixture on top of the part-cooked cake (once it has had its 11⁄4 hours), evenly distributing the mixture of nuts and cherries across the surface of the cake. Loosely cover the top of the tin with foil.
- Return to the oven for 40 minutes more, then take off the foil and bake for another 10-15 minutes, so the nuts can turn golden. Keep an eye on them, so they don't get too dark. To test the cake mixture is cooked, insert a fine skewer into the cake - if it comes out clean then it's ready. Cool in the tin then turn out, keeping the lining on, and wrap with foil. (The cake will keep for up to 2 weeks or can be frozen for up to 2 months.)
- To serve, remove the cake from the foil and strip away the lining. Place on a board or serving plate and tie with a decorative ribbon.
Nutrition Facts : Calories 780 calories, Fat 40 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 28 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.67 milligram of sodium
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