Never Fail Fruit Cake Bars Or Cookies Recipes

FRUIT CAKE COOKIE BARS

Steps:

• Spread pecans evenly over the bottom of a greased 10x15x1" baking pan.
• Preheat the oven to 300 degrees Fahrenheit.
• Crema together the butter and sugar. Add the eggs and vanilla. Beat well.
• Add the flour and salt. Blend well.
• Spoon the batter over the pecans. Dampen your hands and gently press to spread the dough evenly over the pecans.
• Sprinkle the chopped fruit over the batter. Press down on the fruit slightly so it pushes gently into the dough.
• Bake in the preheated oven for 50-55 minutes.
• Once the bars are cooled, prepare a powdered sugar glaze.
• Whisk together the powdered sugar, vanilla and 3 tablespoons of heavy cream. If needed, add additional heavy cream until the glaze is at drizzling consistency.
• Drizzle the glaze over the cooled bars.
• Sprinkle with chopped pecans, if desired.
• Cut the bars and store in an airtight container.

NEVER FAIL FRUIT CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10 inch tube pan. Line bottom of pan with greased parchment paper. Set aside.
• Chop fruit and nuts in a large mixing bowl. Add coconut and mix well with hands. Stir in flour, then sweetened condensed milk. Blend well.
• Pack firmly in prepared tube pan. Bake for 1 1/2 hours. Remove from oven. Run knife around edge of cake and remove rim of pan. When barely warm, remove tube bottom and paper from cake.

NEVER FAIL FRUIT CAKE, BARS OR COOKIES

Steps:

• 1. Fruitcake: Heat oven to 300^. Coat a 10 cup fluted baking pan with non stick cooking spray.
• 2. Stir together flour and baking soda. Combine eggs, mincemeat, condensed milk, candied fruit and nuts in a large bowl. Blend in dry ingredients. Pour into prepared pan.
• 3. Bake about 45 minutes or until toothpick inserted comes out clean Cool 10 minutes. Remove from pan. Garnish as desired. Do not over bake.
• 4. Fruitcake Bars: Coat a 15x10-inch jelly roll pan with nonstick cooking spray. Spread batter evenly in pan. Bake 15-20 minutes. Cool. Glaze, if desired. Makes about 4 dozen bars. --- Fruitcake Cookies: Coat baking sheets with non stick cooking spray. Drop by rounded tablespoonfuls, 2 inches apart onto prepared baking sheets. Bake 12 to 15 minutes, Makes about 5 1/2 dozen cookies.

HOLIDAY FRUITCAKE BARS

Steps:

• Beat eggs with a mixer until they are golden yellow and doubled in volume - 2 or 3 minutes.
• Add in 1 cup sifted powdered sugar and vanilla.
• Mix together flour, baking powder and salt.
• Take 2 tablespoons of flour mixture and stir in with candied fruit, nuts and currants, to keep fruit from clumping in the batter.
• Add the rest of the flour mix to the eggs and sugar.
• Fold fruit and nuts into batter.
• Spoon batter into a well greased 11" by 7" pan.
• Some years I use parchment paper instead.
• Bake at 350 degrees for 30 minutes.
• Mix together rum and second cup of powdered sugar to make a glaze.
• Spread the icing onto the bars about 5 minutes after they've come out of the oven.
• Let bars cool and cut into bars.

NEVER-FAIL CAKE

Steps:

• Warm oven to 170c/fan oven 150c, Line a 20cm tin with baking parchment
• Chop up the pineapple and put it with its juice into a saucepan. Add the halved cherries, butter, fruit and sugar, Warm to melt but don't boil. Leave to cool a bit.
• When cooled stir in flour and eggs.
• Pour into prepared tin and bake for 1 1/2 hours.