Photo: Linda Pugliese, Hector Sanchez; Styling: Heather Chadduck Hillegas, Buffy Hargett Miller
These dense, chewy fruitcake bars are a fresh version of the kind passed around at holiday parties. We love raisins and dried cherries in this recipe, but use your favorite combinations.
Makes about 3 dozen
1. Preheat oven to 325°. Line bottom and sides of an 8-inch square pan with parchment paper, allowing 2 inches to extend over sides; lightly grease with cooking spray.
2. Stir together flour and next 4 ingredients in a large bowl; add sugar and next 3 ingredients, tossing to break up any clusters of dried fruit. Add egg, stirring until blended. Press batter into prepared pan.
3. Bake at 325° for 35 to 40 minutes or until set. Cool in pan 20 minutes. Lift fruitcake from pan, using parchment paper sides as handles, and cool completely on a wire rack (about 1 hour).
4. Stir together butter and bourbon in a small bowl. Whisk in powdered sugar; drizzle glaze over cooled fruitcake. Let stand 20 minutes or until glaze is set. Cut into 1 1/2-inch squares.