Christmas Bourbon Fruitcake Squares
Indulge in the festive spirit with these rich and flavorful Christmas Bourbon Fruitcake Squares, a modern twist on the classic holiday dessert. Packed with boozy dried cranberries, raisins, apricots, and crunchy pecans, these soft, buttery squares offer a delightful medley of textures and flavors. The warm spices of cinnamon and nutmeg complement the sweet tang of the fruits, while a splash of bourbon infuses the batter with a sophisticated finish. Perfectly baked to golden perfection, these squares are easy to slice and serve, making them an ideal addition to your holiday dessert table or edible gift baskets. Whether enjoyed fresh or after a day of resting to deepen the flavors, these festive treats promise to be the highlight of your Christmas celebrations.
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Recipe Information
Ingredients
- 1 cup Dried cranberries
- 1 cup Raisins
- 1 cup Chopped dried apricots
- 1 cup Chopped pecans
- 0.5 cup Bourbon
- 0.75 cup Unsalted butter, softened
- 1 cup Brown sugar, packed
- 0.5 cup Granulated sugar
- 3 Large eggs
- 1 tablespoon Vanilla extract
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.25 cup Milk
Instructions
Preheat your oven to 325°F (165°C) and line a 9x13-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
In a medium-sized bowl, combine dried cranberries, raisins, chopped dried apricots, and chopped pecans. Pour bourbon over the mixture and toss to coat. Let it soak for at least 15 minutes, stirring occasionally.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix just until combined, being careful not to over-mix.
Fold the soaked fruit and nut mixture (including any remaining bourbon) into the batter until evenly distributed.
Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the fruitcake to cool completely in the pan on a wire rack. Once cooled, remove from the pan using the parchment overhang and slice into 24 squares.
Store the squares in an airtight container. For best flavor, let the fruitcake rest for a day or two before serving.
Nutrition Facts
Calories |
251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 80 mg | 3% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 24.7 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 27 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 177 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
