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Christmas Pecan, Raisins & Dates Cake Bars

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Recipe

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 servings

Prep

20 min

Cook

50 min

Ready

125 min
Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup whole-wheat pastry flour
or white flour, or half white and half whole wheat pastry
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1 teaspoon baking powder
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½ teaspoon salt
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¼ cup butter, unsalted
at room temperature
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¼ cup canola oil
or olive oil
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2 cups brown sugar
light, packed
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3 large eggs
at room temperature
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1 teaspoon vanilla extract
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1 teaspoon cinnamon
ground
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1 teaspoon nutmeg
freshly grated
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3 cups pecans
chopped
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1 cup raisins, seedless
preferably golden
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1 cup dates
finely chopped and pitted
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Ingredients

Amount Measure Ingredient Features
237 ml whole-wheat pastry flour
or white flour, or half white and half whole wheat pastry
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5 ml baking powder
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2.5 ml salt
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59 ml butter, unsalted
at room temperature
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59 ml canola oil
or olive oil
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473 ml brown sugar
light, packed
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3 large eggs
at room temperature
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5 ml vanilla extract
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5 ml cinnamon
ground
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5 ml nutmeg
freshly grated
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7.1E+2 ml pecans
chopped
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237 ml raisins, seedless
preferably golden
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237 ml dates
finely chopped and pitted
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 22g (0.8 oz)
Amount per Serving
Calories 10066% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 30mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 3g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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