Ingredients for Pecan Fruitcake Squares Or Any Nut You Prefer
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How to Make Pecan Fruitcake Squares Or Any Nut You Prefer
- In a microwave-safe bowl, combine 1 cup raisins and 2 tablespoons of rum. Microwave uncovered on high for 1 minute to warm the raisins. Stir and set aside.
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ¼ cups all-purpose flour and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Press the dough into an ungreased 10x15-inch jelly roll pan.
- Bake for 10 minutes, or until lightly golden.
- Meanwhile, in a large bowl, whisk together 4 large eggs, ½ cup light corn syrup, ½ cup packed brown sugar, and 2 tablespoons all-purpose flour.
- Stir in the raisins and rum mixture, 1 cup chopped pecans (or nuts of your choice), and 1 cup chopped candied fruit.
- Spread the fruit and nut mixture evenly over the partially baked crust.
- Bake for 20-25 minutes, or until the center is set. (20-22 minutes is usually sufficient).
- Let the fruitcake cool completely in the pan before cutting into bars.
- Store in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
53g
Fat
23g
Carbs
9g
