Fruitcake Bars Recipe

Fruitcake Bars

I was doing a pantry/fridge audit before leaving to India and found some butter, dates and candied fruit left unused. I didn’t want to leave it behind for another 2 months. So while scouring through my recipe bookmarks I found this fruitcake bars recipe from my favorite recipe source, which perfectly matched my ingredients list. Baking and taking/sending something to India has become a tradition, just like we get something from there. I decided to bake these bars just a day before our scheduled trip so that it will keep good for a couple of days after reaching there.

Fruitcake Bars Recipe Print
Prep time
20 Mins
Cook time
47 Mins
About 100 Pieces
Fruitcake Bars Recipe Anytime is Christmastime with these delightful fruitcake bars. With holidays around the corner it’s not too early to start baking these decadent treats.
  • 3/4 Cup Butter, Softened
  • 1 And 3/4 Cups Brown Sugar (I Used Light)
  • 6 Teaspoons Ener-G Egg Replacer Powder
  • 12 Tablespoons Lukewarm Water
  • 1 Tablespoon Vanilla Extract
  • 1 And 1/2 Cups All Purpose Flour
  • 3 Cups Walnuts, Chopped
  • 1 And 3/4 Cups Candied Pineapple, Chopped Into Bite Size Pieces
  • 1 And 3/4 Cups Candied Cherries, Halved
  • 2 Cups Pitted Dates, Diced Into Small Pieces
  1. Preheat oven at 325F/160C for 15 minutes. Grease a 15×10 inch pan (jelly roll pan) either with shortening or non-stick cooking spray and set aside.
  2. Blend the egg replacer powder and lukewarm water in a mixer until it’s frothy and keep it aside.
  3. In a large bowl cream together the butter and sugar until it’s light and fluffy.
  4. Add the egg substitute mixture to the creamed butter in small additions and beating well after each addition.
  5. Stir in vanilla.
  6. Add in the flour and chopped nuts and combine it well with a rubber spatula.
  7. Spread the dough onto the prepared pan.
  8. Sprinkle the candied pineapple, cherries and diced dates on the dough and press it lightly.
  9. Bake for about 45-50 minutes or until lightly browned. I removed the pan around 47 minutes.
  10. Cool it completely on a wire rack before cutting into bars.
  1. I baked these fruitcake bars to take it with me to India and no wonder it was a super-duper hit with everybody. On the day these bars were baked I felt that the dough part of the bars were not sweet enough but just like the usual fruitcake which gets better as it ages, these bars too tasted great after a couple of days. But with the traveling and storing it in the fridge after reaching India, the cookie base did lose it’s initial flakiness.
My Notes:
  1. For easy chopping of candied pineapple and dates, do grease the knife with shortening or non-stick cooking spray.

Fruitcake Bars



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