Pecan Fruitcake Squares

Instructions

Place raisins and rum (I use apricot brandy but any flavor would do) in a small microwaveable bowl. Microwave, uncovered, on high for 1 minute to warm raisins so they will soak up brandy. Stir, then set aside.

Preheat oven to 350°F. In a large mixing bowl, using electric mixer or spoon, beat butter with sugar until creamy. Beat in vanilla. In another bowl, use a fork to blend 2-1/4 cups flour with salt. Gradually stir into butter mixture (it will be dry).

Press into ungreased 10x15-inch jelly roll pan. Bake in center of oven until lightly golden, about 10 minutes. Meanwhile, whisk eggs in a large bowl. Add corn syrup, brown sugar,and the last 2 tablespoons of flour, Stir until mixed. Stir in raisins and any remaining brandy, nuts and candied fruit. Spread over partially baked warm crust, evenly distributing nuts and fruit.

Bake in center of oven until it starts to set in the middle, from 20-25 minutes. I find 20-22 minutes is usualy enough. Set pan on rack to cool, then cut into bars. Store in a covered container in a cool dry place, they will keep well for at least a week and can be frozen.

Author's Comments

Every bite of these squares tempts with winning fruitcake flavors-candied fruit, brandy and crunchy nuts. This is from Chatelaine.com.

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