Time 1h55m Yield 24 Number Of Ingredients 14 Steps:
Heat oven to 350°F. Grease and flour rectangular pan, 13x9x2 inches. In large bowl, mix 1 cup flour, the brown sugar, butter, orange peel, baking soda, cinnamon, salt and egg with spoon. In medium bowl, mix 1/4 cup flour, the cherries, dates and pecans; stir into brown sugar mixture. Spread in pan. Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. In 1-quart saucepan, heat all Orange Glaze ingredients over medium heat, stirring occasionally, until mixture thickens slightly. Drizzle cooled bars with glaze. For bars, cut into 8 rows by 3 rows.
Time 1h15m Yield Makes 24 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees. Brush a 9-by-13-inch baking pan with butter. Line with parchment paper, leaving a 2-inch overhang on two sides; butter paper, and set aside. In a medium bowl, whisk together flour and salt; set aside. In a medium saucepan, heat brandy until simmering. Remove from heat, and stir in fruit; cool to room temperature. Toss brandied fruit with 1 cup flour mixture; set aside. Using an electric mixer, beat butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla. With mixer on low, add remaining flour mixture; mix just until combined. Fold in fruit mixture; transfer batter to prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan for 1 hour. Using paper overhang, lift out of pan; transfer to a wire rack to cool completely (still on paper). Invert fruitcake, and peel off paper; flip upright, and cut into 24 diamonds with a serrated knife. Dust with confectioners’ sugar, if desired.
Time 1h Yield 8 dozen. Number Of Ingredients 9 Steps:
In a large bowl, cream the butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Add flour and walnuts; mix well. Spread evenly into a greased 15x10x1-in. baking pan. Sprinkle with pineapple, cherries and dates; press lightly into dough. , Bake at 325° for 45-50 minutes or until lightly browned. Cool on a wire rack. Cut into bars.
Time 1h45m Yield 24 servings Number Of Ingredients 11 Steps:
Beat cream cheese, butter, sugar and vanilla in large bowl with mixer until blended. Add flour and baking soda; mix well. Refrigerate 1 hour or until chilled. Heat oven to 325°F. Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Roll out dough on lightly floured surface to 15x11-inch rectangle; press onto bottom and 1 inch up sides of prepared pan. Prick bottom of crust in several places with fork. Bake 10 min. Mix sweetened condensed milk and eggs until blended; pour into crust. Top with remaining ingredients. Bake 20 min. or until center is almost set. Remove from oven; cool completely. Use foil handles to remove dessert from pan before cutting into bars.
Time 1h5m Yield 100 bars Number Of Ingredients 7 Steps:
Sift together flour & soda. Combine with remaining ingredients in a large bowl and mix thoroughly. Preheat oven to 300 degrees. Spread batter in a greased 10x15" jelly roll pan and bake 40-45 minutes or until center tests done with a toothpick. Cool on rack before cutting into 1x1 1/2" squares.
Time 40m Yield 3 dozen, 36 serving(s) Number Of Ingredients 11 Steps:
Beat eggs with a mixer until they are golden yellow and doubled in volume - 2 or 3 minutes. Add in 1 cup sifted powdered sugar and vanilla. Mix together flour, baking powder and salt. Take 2 tablespoons of flour mixture and stir in with candied fruit, nuts and currants, to keep fruit from clumping in the batter. Add the rest of the flour mix to the eggs and sugar. Fold fruit and nuts into batter. Spoon batter into a well greased 11" by 7" pan. Some years I use parchment paper instead. Bake at 350 degrees for 30 minutes. Mix together rum and second cup of powdered sugar to make a glaze. Spread the icing onto the bars about 5 minutes after they’ve come out of the oven. Let bars cool and cut into bars.
More about “festive fruitcake bars recipes”
Yield 48 Number Of Ingredients 22 Steps:
Preheat oven to 275 degrees F (135 degrees C). Grease four 9 x 5 x 3 inch loaf pans, and then line with brown paper or foil. Grease again. In a large container stir raisins, currants, candied fruit mix, candied cherries, maraschino cherries, dates, and 1 cup flour together until all the fruit is well coated with flour. Measure 2 1/4 cup flour, baking powder, baking soda, salt, cocoa, cinnamon, and nutmeg into a medium bowl. Stir to mix. In a very large bowl, cream the butter or margarine with the sugar. Beat in egg yolks three at a time. Stir in pineapple with juice and vanilla. Add flour mixture in 3 parts alternately with fruit juice in 2 parts to the creamed mixture, beginning and ending with flour mixture. Stir in walnuts. In another bowl, beat egg whites until stiff. Fold egg whites into batter, and stir in fruit gently. Divide batter among pans. Smooth. Bake for about 3 hours until an inserted wooden pick comes out clean.
