Fruitcake Squares
Julie
From Chatelaine magazine Dec. 2008.
ingredients
Base- 1 1/2 cups all purpose flour
- 1/2 cup sifted icing sugar
- 2/3 cup cold unsalted butter, in chunks
- 1 cup coarsely chopped glacé cherries
- 1 cup chopped pecans
- 1/2 cup Thompson raisins
- 3 Tbsp rum or water
- 1 Tbsp grated orange peel
- 2 eggs
- 1/4 cup brown sugar
- 2 Tbsp all purpose flour
- 3/4 cup corn syrup
- 2 tsp vanilla
directions
- 1
For base, preheat oven to 350°F. Lightly spray or oil bottom and sides of 9 x 13 inch dish. In food processor, whirl flour with icing sugar until blended. Add butter. Pulse until coarse crumbs form. Or, in a medium-size bowl, sift flour with icing sugar until mixed. Using a pasty blender or fingers, cut in butter until coarse crumbs form. Press over bottom of pan. Bake in centre of oven until edges are lightly golden, 20 - 25 min. Remove from oven.
- 2
Meanwhile, prepare cherries and nuts. In a small microwave-safe bowl, stir raisins with rum and orange peel. Cover with plastic wrap and microwave on high, 1 minute. Stir and set aside to cool for 5 min. In a large bowl, whisk eggs. Whisk in brown sugar, flour, corn syrup and vanilla. Stir in raisin mixture, including any liquid, then cherries and nuts. Pour over crust and spread evenly.
- 3
Bake at 350°F until filling is set and edges of base are deep golden, 25 - 30 min. Cool completely on rack then cut into 2-in. squares.
Source: Julie
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