Festive Christmas Fruitcake Bars Recipe

Introduction

These Festive Christmas Fruitcake Bars are a delightful twist on the traditional fruitcake, offering a moist and flavorful treat perfect for the holiday season. Packed with colorful candied fruits and a rich, buttery base, they’re easy to make and even easier to enjoy with family and friends.

Ingredients

• 3/4 cup butter (softened to room temperature)
• 1 3/4 cups packed light brown sugar
• 3 large eggs (at room temperature)
• 1 tablespoon vanilla essence
• 1 pinch of salt
• 1 1/2 cups plain flour
• 1 cup mixed peel
• 1 cup candied cherries (red and green, quartered or chopped)
• 1/2 cup chopped candied pineapple
• 1/2 cup chopped, pitted dried dates

Instructions

1. Step 1: Preheat your oven to 325°F (160°C) and lightly grease a 9×13 baking pan to prevent sticking.
2. Step 2: In a large mixing bowl, cream together the softened butter and light brown sugar until the mixture is light and fluffy, incorporating air for a lighter texture.
3. Step 3: Add one egg, vanilla essence, and a pinch of salt to the creamed mixture, mixing well to combine.
4. Step 4: Add the remaining eggs one at a time, mixing thoroughly after each addition to fully incorporate.
5. Step 5: Gradually add the plain flour to the mixture, stirring well to combine all ingredients evenly.
6. Step 6: Fold in the mixed peel, candied cherries, chopped candied pineapple, and chopped dried dates until they are evenly distributed throughout the batter.
7. Step 7: Pour the batter into the prepared baking pan, spreading it evenly.
8. Step 8: Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted in the center comes out clean.
9. Step 9: Allow the fruitcake bars to cool completely in the pan before slicing into squares and serving.

Tips & Variations

• Soak the dried fruits in a splash of rum or orange juice overnight for extra moistness and flavor.
• Swap mixed peel and certain candied fruits for nuts like walnuts or pecans for a crunchy texture.
• If you prefer a spicier note, add 1 teaspoon of mixed spice or cinnamon to the flour before mixing.
• Use parchment paper to line the pan for easier removal of the bars after baking.

Storage

Store the fruitcake bars in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to three months. Reheat gently in a low oven or microwave before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other dried fruits instead of the ones listed?

Yes, you can customize the fruit mix by using raisins, cranberries, apricots, or any other dried fruits you prefer. Just make sure to chop larger fruits into smaller pieces for even distribution.

How do I keep my fruitcake bars moist?

Ensure the butter and sugar are properly creamed to incorporate air, and consider soaking your dried fruits in liquid beforehand. Also, avoid overbaking by checking doneness with a toothpick around the 50-minute mark.

Festive Christmas Fruitcake Bars Recipe

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These Festive Christmas Fruitcake Bars are a delightful holiday treat packed with a colorful mix of candied fruits and dates. Soft, buttery, and richly flavored with brown sugar and vanilla, these bars combine the traditional essence of fruitcake in an easy-to-make, sliceable form perfect for sharing throughout the festive season.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12–16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: Western, Christmas

Ingredients

Scale 1x2x3x

Wet Ingredients

• 3/4 cup butter, softened to room temperature
• 1 3/4 cups packed light brown sugar
• 3 large eggs, at room temperature
• 1 tablespoon vanilla essence

Dry Ingredients

• 1 pinch of salt
• 1 1/2 cups plain flour (all-purpose flour)

Fruit Mix

• 1 cup mixed peel
• 1 cup candied cherries (red and green, quartered or chopped)
• 1/2 cup chopped candied pineapple
• 1/2 cup chopped, pitted dried dates

Instructions

1. Prepare the Baking Pan and Oven: Preheat your oven to 325°F (160°C). Lightly grease a 9×13-inch baking pan to prevent the fruitcake bars from sticking during baking.
2. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and light brown sugar until the mixture turns light and fluffy. This step incorporates air, creating a lighter texture in the bars.
3. Incorporate Eggs and Vanilla: Add one egg, the vanilla essence, and a pinch of salt to the creamed mixture. Mix thoroughly. Then add the remaining two eggs one at a time, mixing well after each addition to fully incorporate them.
4. Add Flour and Mix Thoroughly: Gradually sift the plain flour into the wet ingredients, mixing gently to combine without overworking the batter. Ensure the flour is fully incorporated for a smooth, consistent batter.
5. Fold in the Fruit Mix: Gently fold the mixed peel, candied cherries, chopped candied pineapple, and dried dates into the batter, distributing the fruit evenly.
6. Bake: Pour the batter into the prepared 9×13-inch baking pan and spread evenly. Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
7. Cool and Slice: Allow the fruitcake bars to cool completely in the pan on a wire rack before slicing into bars. Store in an airtight container to preserve freshness.

Notes

• Using room temperature ingredients helps the batter mix more evenly.
• Ensure eggs are fully incorporated before adding the next to avoid curdling.
• Check doneness by inserting a toothpick in the center – it should come out clean.
• Allow bars to cool fully before slicing to maintain their shape.
• Store in an airtight container at room temperature; these bars can last up to a week.
• For a richer flavor, soak the dried fruits in a splash of brandy or rum overnight before adding.

Keywords: Christmas fruitcake bars, festive dessert, holiday baking, candied fruit bars, easy fruitcake