Fruitcake Bars
Indulge in the festive charm of these Fruitcake Bars, a modern twist on the classic holiday dessert. Packed with a medley of dried fruits like raisins, cranberries, and apricots, alongside crunchy mixed nuts and optional candied fruit, these bars strike the perfect balance between chewy and nutty. Warm notes of cinnamon and nutmeg elevate the flavors, while a buttery, golden-brown base ties it all together. Quick and easy to prepare, they bake to perfection in under 30 minutes, making them an ideal treat for holiday gatherings, cookie exchanges, or gifting. Serve these sweet, spiced bars as a standalone dessert or pair them with a warm cup of coffee for a cozy winter indulgence. Perfect for holiday baking enthusiasts, these Fruitcake Bars are sure to become a seasonal favorite!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.75 cup brown sugar, packed
- 0.5 cup granulated sugar
- 2 whole large eggs
- 1 teaspoon vanilla extract
- 1.5 cups dried fruit mix (e.g., raisins, cranberries, chopped apricots)
- 1 cup chopped mixed nuts (e.g., walnuts, pecans, almonds)
- 0.5 cup optional candied fruit (e.g., cherries, orange peel), chopped
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, using a hand mixer or stand mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, followed by the vanilla extract, until fully incorporated.
Gradually add the dry ingredients to the wet ingredients in batches, mixing gently until just combined.
Fold in the dried fruits, nuts, and any optional candied fruit using a spatula until evenly distributed throughout the batter.
Spread the batter evenly into the prepared baking pan using the back of a spoon or an offset spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Allow the bars to cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift the fruitcake out of the pan.
Cut into 16 squares or bars. Store the fruitcake bars in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.3 g | 220% | |
| Saturated Fat | 70.1 g | 350% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 695 mg | 30% | |
| Total Carbohydrate | 698.7 g | 254% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 473.4 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 481 mg | 37% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3239 mg | 69% | |
*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.
