Ingredients for Fruitcake Quick Fix Bars
- Unsalted Butter
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ¼ cup honey
- 2 large eggs
- All Purpose Flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- Cinnamon
- Ground Mace
- Ground Cardamom
- Vanilla
- Pecans
- 1 cup (2 sticks) unsalted butter, plus 1 tablespoon for toasting nuts
- ½ cup dried cranberries
- Mixed Dried Fruit
- ½ cup orange juice
- Rum
- 1 cup powdered sugar
- 2-4 tablespoons heavy cream
- Grand Marnier
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How to Make Fruitcake Quick Fix Bars
- Preheat oven to 350°F (175°C).
- Line an 11x7 inch baking pan with aluminum foil and grease with non-stick cooking spray.
- Dice any large pieces of dried fruit.
- In a small saucepan, combine 1 cup dried mixed fruit, ½ cup dried cranberries, ½ cup orange juice, and ¼ cup rum or brandy.
- Bring to a simmer for 1 minute. Remove from heat and let marinate for 5 minutes while toasting the nuts.
- Drain the fruit well.
- Melt 1 tablespoon of butter in a sauté pan over medium heat. Add 1 cup chopped nuts.
- Toast nuts, stirring frequently, until fragrant and lightly browned (about 5 minutes).
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, ½ cup packed brown sugar, and ¼ cup honey until light and fluffy.
- Beat in 2 large eggs, one at a time, mixing well after each addition.
- Beat for 2-3 minutes until light and fluffy.
- Add 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ½ teaspoon baking soda, ¼ teaspoon salt, and 1 teaspoon vanilla extract. Mix until well combined.
- Gradually add 2 cups all-purpose flour, mixing gently until just combined. Do not overmix.
- Add the drained fruit and toasted nuts. Fold gently until evenly distributed.
- Spread batter evenly in the prepared pan.
- Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely in the pan on a wire rack.
- While bars cool, whisk together 1 cup powdered sugar, 2-4 tablespoons cream, and 1 tablespoon liqueur (optional) until smooth. Add more cream or water to reach desired consistency.
- Spread glaze over the cooled bars.
- Garnish with sprinkles, dried fruit, candied citrus peel, or other decorations.
- Store in an airtight container, separating layers with wax paper or foil, once glaze has set. Bars will last at least a week.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
46g
Fat
9g
Carbs
6g
