Christmas Pecan, Raisins & Dates Cake Bars
Try these fruit cake bars instead of fruit bread, they are very handy and delicious, also they are great gifts at Thanksgiving or Christmas!
Yield
48 servingsPrep
20 minCook
50 minReady
125 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
whole-wheat pastry flour
or white flour, or half white and half whole wheat pastry |
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
butter, unsalted
at room temperature |
|
| ¼ | cup |
canola oil
or olive oil |
|
| 2 | cups |
brown sugar
light, packed |
*
|
| 3 | large |
eggs
at room temperature |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| 1 | teaspoon |
nutmeg
freshly grated |
|
| 3 | cups |
pecans
chopped |
|
| 1 | cup |
raisins, seedless
preferably golden |
|
| 1 | cup |
dates
finely chopped and pitted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
whole-wheat pastry flour
or white flour, or half white and half whole wheat pastry |
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
butter, unsalted
at room temperature |
|
| 59 | ml |
canola oil
or olive oil |
|
| 473 | ml |
brown sugar
light, packed |
*
|
| 3 | large |
eggs
at room temperature |
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
cinnamon
ground |
|
| 5 | ml |
nutmeg
freshly grated |
|
| 7.1E+2 | ml |
pecans
chopped |
|
| 237 | ml |
raisins, seedless
preferably golden |
|
| 237 | ml |
dates
finely chopped and pitted |
|
Directions
Preheat oven to 300°F.
Coat the bottom and sides of a large (17-by-12-inch) baking sheet with cooking spray or greased with butter, then line with parchment paper.
Sift flour, baking powder and salt together in a medium bowl.
Cream butter, oil and sugar in a mixing bowl with an electric mixer on medium-high speed.
Add eggs one at a time and beat until creamy. Add vanilla and beat until combined.
Add half the flour mixture to the creamed mixture and stir until well combined.
Add cinnamon and nutmeg, stir until blended into the mixture completely.
Add pecans, raisins and dates to the rest of the flour mixture. (Coating the dried fruit and nuts helps distribute them in the mix.)
Add the flour-coated fruit and nuts into the batter, stir until jut combined. Do not overstir.
Evenly spread the batter into the prepared baking pan with a spatula. (Coat the spatula with cooking spray, if necessary, to make spreading easier.)
Bake for 45 minutes.
Run a knife around the edges of the pan to loosen the sides.
Cool in the pan on a wire rack for 45 minutes.
Invert onto a large cutting board and remove the parchment.
Cut into 48 squares.
Serve or store in an air-tight container, they can be frozen well too.
