More Winning Recipes

About
Forget everything you thought you knew about fruitcake, because these Yummy Fruitcake Bars are in fact yummy! When you have to soak your favorite mixed fruit in some syrupy brandy, you know you're in for a good time. Putting all of that over a buttery shortbread crust has got to convince you that this is way better than the original cake-version. Revamped and better than ever, Yummy Fruitcake Bars are here to create a new legacy for its name!
Recommended Articles
Ingredients
- For the boozy fruit:
- 1 cup mixed dried fruit, such as apricots, cranberries, cherries, raisins, and/or currants, finely chopped
- 1/4 cup brandy or rum
- For the shortbread base:
- 1/2 cup salted butter, softened
- 1/2 cup confectioners' sugar
- 1 teaspoon almond extract
- 1 1/4 cups flour
- For the fruitcake topping:
- 2 eggs
- 1 cup brown sugar, loosely packed
- 2 tablespoons flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup packaged baking mixed peel
- 1/2 cup glacè cherries or candied cherries, cut in half
- 1 cup pecans, roughly chopped
Directions
Step 1 -In a small mixing bowl, add the dried fruit and the brandy and mix to combine.
Step 2 -Cover the bowl and let the fruit soak overnight.
Step 3 -Preheat the oven to 350 degrees F.
Step 4 -Lightly grease an 8x8-inch pan, then line it with parchment paper, leaving a 1-inch-long overhang on both sides.
Step 5 -In a medium bowl, add the butter and the confectioners' sugar and beat until they are combined.
Step 6 -Stir the almond extract into the butter-sugar mixture.
Step 7 -Add 1 1/4 cups of the flour to the butter mixture and stir until it is well-combined.
Step 8 -Press the dough into the bottom of the prepared pan.
Step 9 -Bake the crust, about 10 minutes.
Step 10 -Transfer the pan to a wire rack and let the crust cool.
Step 11 -In a medium bowl, add the eggs, the brown sugar, the remaining flour, the baking powder, and the salt and mix to combine.
Step 12 -Add the mixed peel, the glacè cherry halves, the pecans, and the soaked fruit and their liquid to the brown sugar mixture and stir to combine.
Step 13 -Spread the fruit mixture in an even layer over the crust.
Step 14 -Bake the fruitcake bars until the edges are set and dry, about 25-30 minutes.
Step 15 -Transfer the pan to a wire rack and let the fruitcake bars cool.
Step 16 -Run a knife along the edges of the fruitcake bars to loosen and lift them out using the parchment paper.
Step 17 -Cut the fruitcake bars into squares and serve.

Grocery Prices Are Out of Control — These Tricks Will Help
Sponsored

15 Sheet Cake Recipes
By: Jennifer A.

The Dumb Money Mistake You’re Probably Still Making
Sponsored

13 Sheet-Pan Recipes
By: Rosa L.

Decadent Caramel Hot Chocolate
Drinks

9x13 Dinner Recipes
By: Rosa L.
Savory Ham & Cheese Soup
Soups & Salads

15 Spring Veggie Recipes
By: Jennifer A.
Lazy Lasagna Soup
Soups & Salads

15 Retro Recipes
By: Jennifer A.

Ultimate Winter Salad
Soups & Salads

12 Mother's Day Treats
By: Rosa L.
Winter Quinoa Salad
Soups & Salads

12 Mother's Day Dishes
By: Jennifer A.

Deck-the-Halls Cake
Desserts

12 St. Pat's Day Recipes
By: Jennifer A.

Rancher's Favorite Soup
Soups & Salads

15 Spring Recipes
By: Rosa L.

Fall Favorite Pork Chops
Main Courses

Taste the World in 10 Dishes
By: Robert W.

The Factory's Pasta
Main Courses

10 Valentine's Day Treats
By: Jennifer A.

Grandma Amanda's Roast
Main Courses

8 Super Bowl® Drink Recipes
By: Robert W.

30-Minute Beef
Main Courses

12 Super Bowl® Dip Recipes
By: Rosa L.

Easy Chicken Piccata
Main Courses

18 Tater Tot Recipes
By: Ashley S.