Transform traditional fruitcake into smaller bars for finger food at your next gathering. The generous dose of rum (or brandy, if you prefer) will help put everyone in the holiday spirit.

Jessica Havel
Source: Better Homes and Gardens

Gallery

Brie Passano

Recipe Summary

prep:
30 mins
bake:
45 mins at 350°
Servings:
36
Yield:
36 cookies
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. In a 4- to 5-qt. pot cook and stir brown sugar and butter over medium heat until melted and smooth. Cool 10 minutes.

    Advertisement
  • Meanwhile, line a 13x9-inch baking pan with foil, extending foil over edges. Grease foil. In a medium bowl stir together flour, baking powder, cinnamon, and baking soda. Stir eggs, rum, and vanilla into brown sugar mixture. Stir in flour mixture. Fold in remaining ingredients until combined. Spread in prepared pan.

  • Bake 45 minutes or until evenly browned and set. Cool in pan on a wire rack. Using foil, lift out uncut bars. Cut into bars. Refrigerate up to 3 days.

Nutrition Facts

325 calories; total fat 14g; saturated fat 5g; polyunsaturated fat 2g; monounsaturated fat 6g; cholesterol 39mg; sodium 115mg; potassium 164mg; carbohydrates 46g; fiber 1g; sugar 27g; protein 3g; trans fatty acid 0g; vitamin a 248IU; vitamin c 3mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 31mcg; vitamin b12 0mcg; calcium 56mg; iron 1mg.
Advertisement

Reviews

Advertisement