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“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.”
READY IN:
1hr 10mins
YIELD:
24-36 squares
UNITS:
US

Ingredients Nutrition

Directions

  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.

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