This recipe came from Chatelaine magazine. It has a shortbread crust & uses some traditional ingredients. I am not a fruitcake fan, but I like these. They freeze well.
Provided by Sweet PQ
Categories Bar Cookie
Time 1h10m
Yield 24-36 squares
Number Of Ingredients 14
Steps:
- Preheat oven to 350*. Lightly butter a 9" x 13" pan.
- BASE - Using a food processor, whirl flour & icing sugar together until blended. Add the butter & pulse until mixture starts forming a ball.
- Turn into baking pan and press evenly over the bottom. Bake in the centre of the oven @ 350*, for 20-25 minutes, until the edges are golden. Remove from oven, but leave oven on.
- TOPPING: Prepare the topping while the base is baking.
- Place the raisins and cranberries and bourbon in a small microwave-safe bowl. Microwave, uncovered, on "high" for 1 minute.
- Cut cherries in half.
- In a large bowl, whisk the eggs with the corn syrup, brown sugar & vanilla.
- Stir in the 2 tablespoons flour, then the raisin-cranberry-bourbon mixture, pineapple, cherries and pecans. Spread over the base.
- Return to oven & bake @ 350*, until the center is set and the edges are golden. This should take 25-30 minutes.
- Cool completely & cut into squares.
Nutrition Facts : Calories 211.2, Fat 12.2, SaturatedFat 4, Cholesterol 31.2, Sodium 8.5, Carbohydrate 23.2, Fiber 1.3, Sugar 10.3, Protein 2.4
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