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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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. Ingredients:
1 1/2 cups flour |
1/2 cup icing sugar |
2/3 cup unsalted butter, cut in chunks (make sure it's cold) |
1/2 cup raisins (i use the light ones) |
1/2 cup dried cranberries |
1/4 cup bourbon (or rum) |
1 cup glace pineapple, coarsely chopped |
1 cup glace cherries |
2 eggs |
3/4 cup corn syrup |
1/3 cup brown sugar |
2 teaspoons vanilla |
2 tablespoons flour |
2 cups pecans, coarsely chopped |
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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