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.

Recipe by Southern Living December 2015


Credit: Linda Pugliese, Hector Sanchez; Styling: Heather Chadduck Hillegas, Buffy Hargett Miller

Recipe Summary

15 mins
2 hrs 30 mins
Makes about 3 dozen


Ingredient Checklist


Instructions Checklist
  • 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.