Festive Fruitcake Bars Food

FESTIVE FRUITCAKE BARS

Festive Fruitcake Bars image

Fruitcake bars deliver the same great flavors of fruitcake with much less time and work.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h55m

Yield 24

Number Of Ingredients 14

Ingredients

1 cup Gold Medal™ all-purpose flour
3/4 cup packed brown sugar
1/2 cup butter or margarine, softened
1 teaspoon grated orange peel
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
1/4 cup Gold Medal™ all-purpose flour
2 1/2 cups candied cherries
1 package (8 ounces) pitted dates, cut in half
1 cup coarsely chopped pecans or filberts
1/3 cup granulated sugar
2 tablespoons orange juice

Steps:

Heat oven to 350°F. Grease and flour rectangular pan, 13x9x2 inches. In large bowl, mix 1 cup flour, the brown sugar, butter, orange peel, baking soda, cinnamon, salt and egg with spoon.
In medium bowl, mix 1/4 cup flour, the cherries, dates and pecans; stir into brown sugar mixture. Spread in pan.
Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
In 1-quart saucepan, heat all Orange Glaze ingredients over medium heat, stirring occasionally, until mixture thickens slightly. Drizzle cooled bars with glaze. For bars, cut into 8 rows by 3 rows.

Nutrition Facts : Calories 220, Carbohydrate 37 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 130 mg

FRUITCAKE BARS

Fruitcake Bars image

"This recipe has been a family favorite for years," tells Terry Mercede of Danbury, Connecticut. "People who declare they won't eat fruitcake love these bars! They're so easy to make...and they're colorful, too - chock-full of candied pineapple and red and green cherries."

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 8 dozen.

Number Of Ingredients 9

Ingredients

3/4 cup butter, softened
1-3/4 cups packed brown sugar
3 large eggs
1 tablespoon vanilla extract
1-1/2 cups all-purpose flour
3 cups coarsely chopped walnuts
1-1/2 cups coarsely chopped candied pineapple
1-3/4 cups red and green candied cherries, halved
2 cups pitted dates, halved

Steps:

In a large bowl, cream the butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Add flour and walnuts; mix well. Spread evenly into a greased 15x10x1-in. baking pan. Sprinkle with pineapple, cherries and dates; press lightly into dough. , Bake at 325° for 45-50 minutes or until lightly browned. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 87 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 21mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

FRUITCAKE BARS

Fruitcake Bars image

My mother's recipe. Much lighter, easier to make, and neater to serve than traditional fruitcake, but still festive.

Provided by ccferne

Categories Bar Cookie

Time 1h5m

Yield 100 bars

Number Of Ingredients 7

Ingredients

2 1/2 cups flour
1 teaspoon baking soda
2 eggs, slightly beaten
1 (28 ounce) jar mincemeat (ready to use)
1 (14 ounce) can sweetened condensed milk
1 lb mixed candied fruit
1 cup walnuts, coarsely chopped

Steps:

Sift together flour & soda.
Combine with remaining ingredients in a large bowl and mix thoroughly.
Preheat oven to 300 degrees.
Spread batter in a greased 10x15" jelly roll pan and bake 40-45 minutes or until center tests done with a toothpick.
Cool on rack before cutting into 1x1 1/2" squares.

Nutrition Facts : Calories 69.9, Fat 1.2, SaturatedFat 0.3, Cholesterol 5.6, Sodium 26.1, Carbohydrate 13.9, Fiber 0.3, Sugar 9.7, Protein 1

FESTIVE FRUIT AND NUT SLICE (BARS)

Festive Fruit and Nut Slice (Bars) image

A great slice recipe using sultanas, almonds and glace cherries. You can make this gluten-free by using a home-made base to the slice )insteadof the purchased pastry) or by using a sheet of purchased gluten-free shortcrust pastry and use gluten-free flour in place of the 2tbs plain flour. Recipe uses Australian metric measures. 1 tablespoon =4 teaspoons

Provided by Jubes

Categories Bar Cookie

Time 1h10m

Yield 24-36 squares of slice, 24-36 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups glace cherries (300 grams)
2 cups natural almonds (260g)
1 cup sultana (150g)
1 sheet frozen shortcrust pastry or 1 sheet frozen gluten-free shortcrust pastry
100 g butter
1/3 cup maple syrup or 1/3 cup golden syrup
2 eggs
1 teaspoon vanilla essence
2 tablespoons plain flour or 2 tablespoons gluten-free flour
80 g dark chocolate, to decorate (optional)

Steps:

Preheat your oven to 200°C and line a 24cm square cake tin with baking paper.
Press in the thawed pastry, lifting the edges to form a 1cm rim. Prick the pastry base with a fork all over.
Scatter the cherries and the almonds evenly over the pastry, Then fill the gaps with sultanas. Set aside.
Melt the butter and syrup together. Allow to cool.
Beat in the eggs, vanilla and flouur into the cooled melted butter and syrup mixture.
Pour this evenly over the pastry base and bake for approx 35 minutes, until the filling is set and firm to the touch.
When cool, carefully slide onto a board & cut into rectangles.
If desired decorate with melted chocolate by drizzling in lines over the top.

Nutrition Facts : Calories 177, Fat 12.2, SaturatedFat 3.3, Cholesterol 24.4, Sodium 76, Carbohydrate 14.9, Fiber 2, Sugar 7.2, Protein 3.9

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