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Pecan fruitcake squares




Source of Recipe


First published in Chatelaine's 11/2000 issue


List of Ingredients






1 cup ( 250 mL ) raisins
1/4 cup ( 50 mL) rum or brandy (optional)
1 cup ( 250 mL) unsalted butter, at room temperature
3/4 cup ( 175 mL) granulated sugar
1/2 tsp ( 2 mL) vanilla
2-1/4 cups ( 550 mL) all-purpose flour
1/2 tsp ( 2 mL) salt
2 eggs
3/4 cup ( 175 mL) corn syrup
1/3 cup ( 75 mL) brown sugar
2 tbsp ( 30 mL) all-purpose flour
2 cups ( 500 mL) pecan halves or whole unblanched almonds, or a combination
1 cup ( 250 mL) chopped candied fruit or 225-g container

Recipe



. Place raisins and rum, if using, in a small microwaveable bowl. Microwave, uncovered, on high for 1 minute to warm raisins so they will soak up rum. Stir, then set aside.

2. Preheat oven to 350F (180C). In a large mixing bowl, using an electric mixer or a spoon, beat butter with granulated sugar until creamy. Beat in vanilla. In another bowl, use a fork to blend 2-1/4 cups (550 mL) flour with salt. Using a wooden spoon, gradually stir into butter mixture. (It will be dry.) Press into an ungreased 10x15-inch (25x38-cm) jelly-roll pan. Bake in centre of 350F (180C) oven until lightly golden, about 10 minutes.

3. Meanwhile, whisk eggs in a large bowl. Add corn syrup, brown sugar and 2 tablespoons (30 mL) flour. Stir until mixed. Then stir in raisins and any remaining rum, nuts and candied fruit. Spread over partially baked warm crust, evenly distributing nuts and fruit. Bake in centre of 350F (180C) oven until it starts to set in centre, from 20 to 25 minutes. Set pan on a rack to cool. Then cut into bars. Stored in a covered container in a cool dry place, they will keep well for at least 1 week and can be frozen.