Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
1hr 10mins
24-36 squares

Ingredients Nutrition


  1. Preheat oven to 350*. Lightly butter a 9" x 13" pan.
  2. BASE - Using a food processor, whirl flour & icing sugar together until blended. Add the butter & pulse until mixture starts forming a ball.
  3. 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.
  4. TOPPING: Prepare the topping while the base is baking.
  5. Place the raisins and cranberries and bourbon in a small microwave-safe bowl. Microwave, uncovered, on "high" for 1 minute.
  6. Cut cherries in half.
  7. In a large bowl, whisk the eggs with the corn syrup, brown sugar & vanilla.
  8. Stir in the 2 tablespoons flour, then the raisin-cranberry-bourbon mixture, pineapple, cherries and pecans. Spread over the base.
  9. Return to oven & bake @ 350*, until the center is set and the edges are golden. This should take 25-30 minutes.
  10. Cool completely & cut into squares.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a