Pecan Fruitcake Squares or Any Nut You Prefer
Delight your taste buds with these irresistibly chewy Pecan Fruitcake Squares, a modern twist on traditional holiday fruitcake that's perfect for any occasion. This easy-to-make recipe combines buttery richness, warm cinnamon and nutmeg spices, and the natural sweetness of dried fruits like cranberries, raisins, and apricots. Chopped pecans—or your favorite nuts—add a delightful crunch, making every bite a symphony of texture and flavor. With a simple prep time of 20 minutes and baked to perfection in under 35 minutes, these squares are a crowd-pleasing treat that’s ideal for gifting, sharing at festive gatherings, or enjoying as a snack with coffee. Dust with powdered sugar for a touch of elegance and store easily for up to a week, ensuring you always have a cozy dessert on hand. Whether you're indulging during the holidays or satisfying a year-round craving, this fruitcake-inspired treat is sure to charm with its wholesome ingredients and unbeatable allure.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar, packed
- 0.5 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 2 cups dried fruits (e.g., cranberries, raisins, chopped dates, or apricots)
- 1.5 cups pecans (or preferred nuts), chopped
- 0.25 cup powdered sugar (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper.
In a large mixing bowl, cream together the butter, light brown sugar, and granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Fold in the dried fruits and chopped pecans (or preferred nuts) using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it out in an even layer using the back of the spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
Remove the pan from the oven and allow the fruitcake squares to cool completely in the pan on a wire rack.
Once cooled, lift the fruitcake slab out of the pan using the parchment paper overhang. Transfer it to a cutting board and slice into 16 squares or your desired size.
If desired, dust the top of the squares lightly with powdered sugar before serving. Store leftovers in an airtight container at room temperature for up to one week or freeze for extended storage.
Nutrition Facts
Calories |
5121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.2 g | 303% | |
| Saturated Fat | 71.6 g | 358% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 1955 mg | 85% | |
| Total Carbohydrate | 744.8 g | 271% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 525.4 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 607 mg | 47% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 3417 mg | 73% | |
*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.
