Fruitcake Bars Recipe
Prep time: 20 Mins
Cook time: 47 Mins
Yields: About 50 Pieces
Anytime is Christmastime with these delightful fruitcake bars. With holidays around the corner it's not too early to start baking these decadent treats.
Ingredients
Instructions
  1. Preheat oven at 325F/160C for 15 minutes. Grease a 15x10 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. This mixture with Ener-G replacer and water together is replacement for 3 eggs.
  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.
Taste:
  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.
  2. The yield/number of pieces depends on how big or small you cut the bars.
Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/fruitcake-bars-recipe/