Fruitcake Squares
Indulge in the holiday spirit (or any time of the year!) with these moist and flavorful Fruitcake Squares. Infused with the warm spices of cinnamon and nutmeg, this recipe brings a modern twist to the traditional fruitcake by combining dried cherries, apricots, candied orange peel, and crunchy pecans in every bite. With a buttery base and a touch of vanilla, these square-shaped delights are easy to prepare in just under an hour, making them perfect for gifting or sharing during festive gatherings. The 8x8-inch pan yields 16 servings of rich, chewy goodness that can be stored for days, ensuring the sweet nostalgia lingers. Whether you're hosting a holiday party or simply craving a fruity snack, these fruitcake squares deliver a delightful blend of textures and flavors.
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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
- 0.75 cup brown sugar, packed
- 0.25 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup dried cherries (or cranberries)
- 0.5 cup chopped dried apricots
- 0.5 cup chopped pecans (or walnuts)
- 0.25 cup candied orange peel, chopped
- 0.25 cup milk
Instructions
Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
Fold in the dried cherries, chopped apricots, chopped pecans, and candied orange peel until evenly distributed.
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the fruitcake cool completely in the pan. Use the parchment overhang to lift the cake out of the pan once cooled.
Cut into squares to serve. Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.5 g | 130% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 1273 mg | 55% | |
| Total Carbohydrate | 467.8 g | 170% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 302.9 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 422 mg | 32% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1835 mg | 39% | |
*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.
