Recipe

Fruitcake Quick Fix Bars Recipe

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Ingredients

1/4 c orange juice .
1/2 tsp vanilla, seeds scraped from or 1/2 vanilla bean, seeds scraped from .
1 tbsp butter .
1 1/3 c all-purpose flour .
1/2 c unsalted butter, softened .
1/2 c dried cranberries .
1-2 tbsp Grand Marnier (or other orange flavored cognac liquer) .
1 c pecans, sliced (or other nut of your choice) .
1/2 tsp cinnamon .
1/2 tsp baking soda .
1/4 c rum or brandy or cognac .
2 eggs, room temperature .
1/4 tsp ground mace .
8 oz mixed dried fruit .
1/2 tsp salt .
1/2 c sugar .
1 3/4 c powdered sugar, sifted .
1/4 c brown sugar .
1/4 tsp ground cardamom .
1/3 c honey .
2 tbsps cream

Directions

Step #1 Preheat oven to 350.
Step #2 Line an 11x7 baking pan with aluminum foil wrap & spray the foil wrap with non-stick cooking spray.
Step #3 If necessary, dice any large slices of dried fruit.
Step #4 To a small saucepan, add the dried mixed fruit & dried cranberries, orange juice & rum or brandy.
Step #5 Bring to a simmer for about one min & then take off heat, allowing to marinate for a few mins while toasting the nuts.
Step #6 Drain well.
Step #7 Add the 1 tbsp of butter to a saute pan to melt over med-heat/flame, when melted, add nuts.
Step #8 Stirring frequently, toast the nuts until you can begin to smell them toasting & are hot to the touch & starting to brown.
Step #9 This takes usually not more than about five mins in total, give or take based on your own experience with cooking times in your own kitchen.
Step #10 Cream the butter, sugar, brown sugar & honey until well mixed & fluffy.
Step #11 Add the eggs, one at a time, mixing well after each addition.
Step #12 Continue to beat mixture until very light & fluffy, usually about two or three mins with most mixers.
Step #13 Add spices, baking soda & salt, along with vanilla extract or vanilla bean seeds, mixing until completely evenly distributed throughout.
Step #14 Add half of flour, mixing carefully, until most of the flour has been mixed inches Add second half of flour & mix until it is evenly mixed.
Step #15 Fold in drained fruit & nuts, folding just until they are evenly distributed.
Step #16 Over mixing of flour into a cake batter can create a heavy and/or tough cake, due to the gluten in the flour developing.
Step #17 Spread the batter in the prepared pan & bake this until golden brown & cake tester, comes out clean, such as a toothpick, about 35-45 mins.
Step #18 Remove pan from oven & place on cooling rack.
Step #19 Mix powdered sugar, water or liquer, adding more cream, as needed, cream & liquer together until well mixed, to make a thick glaze.
Step #20 When bars are cool, or almost cool if you are in a hurry, spread glaze across across top of bars.
Step #21 Garnish with decorative sprinkles, candied citrus peel or flowers, dried or candied fruit, or anything else that suits the occasion.
Step #22 Store in airtight container, after the glaze has set completely, best to separate layers with foil wrap or waxed paper.
Step #23 These should last at least a week covered & are suitable for mailing & other transport, if packed to snugly.
Enjoy the Fruitcake Quick Fix Bars recipe