Holiday Fruitcake Bars with Figs and Plums will become a new favorite on your cookie tray this season.
These delicate, fruity and nutty bar cookies deliver the holidays, bite by bite. Filled with the season’s finest sweet-smelling spices, fruits, and toasted nuts.
These fruitcake bars are perfect for gift giving or holiday cookie lists. Or simply for a fireside evening spent with the twinkling lights of your Christmas tree and a favorite holiday movie. Or Christmas book.
Holiday Fruitcake Bars with Figs and Plums
Holiday Fruitcake Bars with Figs and Plums will become a new favorite on your cookie tray this season. These delicate, fruity and nutty bar cookies deliver the holidays, bite by bite. Filled with the season’s finest sweet-smelling spices, fruits, and toasted nuts.
- 1 cup buttered, softened, plus more for the pan
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup dried figs, coarsely chopped
- 1 cup raisins
- 1/2 cup dried plums, coarsely chopped
- 1/2 cup dried cranberries
- 2 cups packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla
- 2 tablespoons dry sherry
- 1 cup toasted pecans, chopped
Preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving a few inches of paper overhanging the long sides of the pan. Butter the parchment paper.
Whisk together the flour, cinnamon, allspice, cloves, nutmeg, and salt into a bowl and set aside.
In an electric mixer, cream together the butter and brown sugar until light and fluffy. Add the eggs, beating until thoroughly mixed. Add the vanilla and dry sherry.
Add the dried, chopped fruit to the flour mixture and turn to coat. Slowly add the flour and fruit mixture to the butter and egg mixture. Mix until just combined. Remove the bowl from the mixer and fold in the toasted pecans.
Transfer the batter to the prepared pan and smooth the top with a rubber spatula. Bake until cooked through and a wooden toothpick inserted in the middle comes out mostly clean with a few crumbs attached, but no batter.
Place bars on a wire rack to cool for an hour. Remove the bars from the baking pan, keeping the parchment paper intact, and allow the bars to cool completely, about another hour.
Once the fruitcake bars are cooled, cut into 32 bars (8 cuts by 4 cuts) using a serrated knife. Dust with confectioners’ sugar before serving.