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.
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 sticks butter (1 cup), softened
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.
In a medium bowl, whisk together the flour, cinnamon, allspice, cloves, nutmeg, and salt. Add the dried fruit: figs, raisins, plums, and cranberries. Toss to coat in the flour and spice mixture; set aside.
With an electric mixer, or in a stand 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; mix. Slowly add the flour and fruit mixture to the butter and eggs. Mix until just combined; fold in the toasted pecans.
Transfer the batter to the prepared pan and smooth the top with a rubber spatula. Bake until cooked through, about 22 to 26 minutes. Test with a wooden toothpick inserted in the middle. When it comes out mostly clean with a few crumbs attached, but no batter, they are done.
Place bars in the baking pan on a wire rack to cool for an hour. Using the parchment paper overhang, remove the bars from the baking pan, and continue to cool completely. Once the fruitcake bars are cool, cut into 32 bars (8 cuts by 4 cuts) using a serrated knife. Dust with confectioners’ sugar before serving.
Keywords: fruitcake bars, fruitcake