CANDIED FRUITCAKE SQUARES
I'm not big on citrussy fruitcake, so when I found this version decades ago, I knew I'd found "my" recipe. We're all nutty for it. -Nancy Johnson, Laverne, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield about 5 dozen.
Number Of Ingredients 10
Steps:
- Line an 8-in. square baking dish with parchment, letting ends extend up sides of pan; grease and set aside., In a large bowl, mix the flour, baking powder and salt. Add the dates, pineapple and cherries; toss to coat. In a small bowl, whisk the egg, brown sugar and vanilla until blended; stir into fruit mixture. Stir in pecans. Press firmly into prepared baking dish., Bake at 325° for 35-40 minutes or until a toothpick inserted in center comes out clean and top is golden. Cool in pan for 10 minutes. Using parchment, transfer to a wire rack. Remove paper; cool fruitcake completely. , Using a serrated knife, cut into 1-in. squares. Store in an airtight container.
Nutrition Facts : Calories 44 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 16mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
FRUITCAKE BARS
Bake these brandy-spiked bars up to two days ahead, and cut just before serving.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h15m
Yield Makes 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Brush a 9-by-13-inch baking pan with butter. Line with parchment paper, leaving a 2-inch overhang on two sides; butter paper, and set aside. In a medium bowl, whisk together flour and salt; set aside.
- In a medium saucepan, heat brandy until simmering. Remove from heat, and stir in fruit; cool to room temperature. Toss brandied fruit with 1 cup flour mixture; set aside.
- Using an electric mixer, beat butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla. With mixer on low, add remaining flour mixture; mix just until combined. Fold in fruit mixture; transfer batter to prepared pan, and smooth top.
- Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan for 1 hour. Using paper overhang, lift out of pan; transfer to a wire rack to cool completely (still on paper). Invert fruitcake, and peel off paper; flip upright, and cut into 24 diamonds with a serrated knife. Dust with confectioners' sugar, if desired.
FRUITCAKE BARS
"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
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.
STICKY FRUITCAKE SQUARES
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
NO-BAKE SPICED FRUITCAKE BALLS
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield about 24 cookies
Number Of Ingredients 14
Steps:
- Combine the dried dates, figs and cranberries in a medium microwave-safe bowl; add 2 tablespoons rum and the butter. Microwave in 1-minute intervals, stirring, until the dried fruit is softened and the butter is melted, about 3 minutes. Set aside.
- Toast the pecans in a small dry skillet over medium heat, stirring occasionally, 3 to 4 minutes. Transfer to a cutting board and let cool, then coarsely chop.
- Combine the graham crackers, crystallized ginger, candied lemon peel, molasses, cinnamon, allspice and salt in a food processor. Add the remaining 1 tablespoon rum, the pecans and the dried-fruit mixture (with any liquid from the bowl). Pulse until the mixture is finely chopped and holds together when squeezed. (If the mixture is dry, add a little water just until it holds together.)
- Roll tablespoonfuls of the mixture into balls and arrange on a baking sheet. Refrigerate until firm, at least 2 hours or overnight.
- Put the sanding sugar on a plate. Roll the balls in the sugar to coat.
FRUITCAKE SQUARES
A great make ahead dessert from Kelloggs website that is best made at least one week before serving. After cooling, wrap carefully and store in airtight container at room temperature. Instead of using cooking spray to prepare the pan, I used Recipe #78579. It's a terrific pan release mixture to keep on hand for greasing pans for everything like cakes, muffins, and even casseroles too.
Provided by foodtvfan
Categories Bar Cookie
Time 1h10m
Yield 3 dozen
Number Of Ingredients 9
Steps:
- Stir together cereal, flour and baking powder.
- Add fruits, mixing until well combined. Set aside.
- In a large mixing bowl, beat eggs until foamy.
- Gradually beat in sugar.
- Stir in fruit mixture and nuts.
- Pour mixture into a 9 x 9 x 2-inch baking pan coated with cooking spray (or use pan release recipe #78579).
- Press lightly to distribute fruits evenly.
- Bake at 300 degrees Fahrenheit for about 50 minutes or until wooden pick inserted near center comes out clean.
- Cool completely.
- Cut into 1-1/2 inch squares.
- Decorate with additional fruits and nuts, if desired.
- Store in airtight container.
Nutrition Facts : Calories 848.2, Fat 39.6, SaturatedFat 5.9, Cholesterol 141, Sodium 654.7, Carbohydrate 117.2, Fiber 15.6, Sugar 72.8, Protein 21.7
CHRISTMAS BOURBON FRUITCAKE SQUARES
A wonderful and colourful festive dessert for the holiday cookie platter that only gets better over time, so you may make well in advance --- these are *very* good!
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 40m
Yield 50 bars (approx)
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees.
- In a saucepan or microwave, melt butter, pour into a 15" x 10" baking pan.
- Sprinkle with Vanilla wafer crumbs evenly on top.
- Arrange fruits and nuts evenly on top of the crumb mixture; press down gently.
- Combine the sweetened condensed milk with the Bourbon; pour evenly over top of fruit/nut mixture.
- Bake for 20-25 minutes.
- Remove from oven; cool completely.
- Cut in squares.
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