Fruitcake Bars
- Ready In:
- 50mins
- Ingredients:
- 22
- Yields:
-
32 cookies
- Serves:
- 32
ingredients
- 1 (18 1/4 ounce) box spice cake mix
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground allspice
- 1⁄8 teaspoon ground cloves
- 1 teaspoon orange zest
- 2 eggs
- 1 egg yolk
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1⁄2 cup canola oil
- 1⁄2 cup dates, chopped
- 1⁄4 cup golden raisin
- 1⁄4 cup raisins
- 1⁄2 cup dried apricot, chopped
- 1⁄2 cup dried cherries, chopped coarsely
- 3⁄4 cup walnuts or 3/4 cup pecans, chopped
- 1⁄3 cup Bourbon or 1/3 cup golden rum
- 1⁄4 cup dry sherry
- 2 tablespoons triple sec
- 1 cup confectioners' sugar
- 2 -3 tablespoons orange juice
directions
- Combine dried fruits in a bowl and pour the bourbon, triple sec and sherry over the fruit. Let the fruit macerate for about 4 hours (or longer), stirring every 30-60 minutes, or until most of the liquid has been absorbed.
- Preheat oven to 350 degrees. Spray a 9x13 baking pan with non-stick cooking spray.
- Combine cake mix and spices, then add the eggs, egg yolk, oil, honey, orange zest and vanilla extract until everything is mostly combined. Mixture may be looking like there isn't enough liquid, but don't be concerned just yet. Add nuts and soaked fruit, including any remaining liquid (probably 1-2 Tbs.). Stir to thoroughly incorporate the fruit and nuts evenly and to make sure that there are no dry spots in the mixture.
- Pour into prepared pan and spread it evenly in the pan. Bake for 25-30 minutes, until lightly golden on top and the edges are just coming away from the pan. A toothpick inserted in the center should come out clean when done. Cool completely in the pan.
- Mix together confectioners sugar and enough orange juice to make a glaze suitable for drizzling over the cooled bars in the pan. Allow the glaze to set and harden for a few minutes, then cut into bars.
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Reviews
-
Ages ago I used to go the whole route when it came to making fruitcakes, but not anymore! Still, this recipe intrigued me, so I tagged it, & am so glad I did! Made these wonderful little tasties pretty much as indicated, but with one major exctption ~ I soaked the fruit in a combo of OJ, mango juice & Triple Sec! This time around I'm sharing these only with my other half, but will be keeping the recipe around to make again from time to time throughout the year! Thank you for sharing this wonderful gem! [Made & reviewed for 1 of the chefs that I adopted in the current Pick A Chef]
RECIPE SUBMITTED BY
Targetgirl
Columbus, 75
I live in Columbus, Ohio, and work as a cashier supervisor, a job I actually love most days. I'm a single woman, but I do love to cook for myself, friends and family. I am an inveterate recipe collector and I read cookbooks the way other people read the current fiction best seller. I am forever tweaking and playing with recipes, as I tend to think of them as general guidelines that are open to interpretation and adaptation. I believe that there is no reason to subject yourself to drive-throughs and fast food just because you're cooking for one or two because if you can read, you can cook.