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.
Vegetable cooking spray
1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon table salt
1/8 teaspoon ground cloves
1/2 cup firmly packed light brown sugar
2 cups coarsely chopped walnuts
1 1/4 cups mixed dried fruit
1/4 cup minced crystallized ginger
1 large egg, lightly beaten
1 tablespoon butter, melted
4 teaspoons bourbon or brandy
1 cup powdered sugar
Garnish: chopped walnuts
How to Make It
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.
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.
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).
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.
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