Cherry Brandy Blondies
Plumping cherries in brandy not only softens but also infuses them with flavour.
Servings: 60 bars
Ingredients:
| Nutritional Info | |
| Per bar: about | - |
| cal | 101 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 14 g |
| fibre | 1 g |
| chol | 21 mg |
| sodium | 47 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 3% |
| vit A | 4% |
| folate | 6% |
-
1/3 cup (75 mL) brandy or orange juice
1 cup (250 mL) dried cherries (preferably sour)
1 cup (250 mL) butter, softened
2 cups (500 mL) granulated sugar
4 eggs
1 tbsp (15 mL) vanilla
1/2 tsp (2 mL) almond extract
2-1/2 cups (625 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) salt
1 cup (250 mL) chopped almonds, toasted
Glaze:
1/2 cup (125 mL) icing sugar
2 tbsp (25 mL) brandy or orange juice
Preparation:
Line 13- x 9-inch (3.5 L) metal cake pan with parchment paper or grease.
In small saucepan, bring brandy to boil; stir in cherries. Let cool.
Meanwhile, in bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, beating well after each. Beat in vanilla and almond extract. In separate bowl, whisk together flour, baking powder and sa< stir into butter mixture just until combined. Stir in almonds and cherry mixture. Scrape into prepared pan, smoothing top.
Bake in centre of 325°F (160°C) oven until tester inserted in centre comes out clean, about 45 minutes.
Glaze: In small bowl, whisk sugar with brandy; brush over bars. Let cool on rack. (Make-ahead: Remove from pan; wrap and refrigerate for up to 5 days or overwrap in heavy-duty foil and freeze for up to 1 month.) Cut into bars.
In small saucepan, bring brandy to boil; stir in cherries. Let cool.
Meanwhile, in bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, beating well after each. Beat in vanilla and almond extract. In separate bowl, whisk together flour, baking powder and sa< stir into butter mixture just until combined. Stir in almonds and cherry mixture. Scrape into prepared pan, smoothing top.
Bake in centre of 325°F (160°C) oven until tester inserted in centre comes out clean, about 45 minutes.
Glaze: In small bowl, whisk sugar with brandy; brush over bars. Let cool on rack. (Make-ahead: Remove from pan; wrap and refrigerate for up to 5 days or overwrap in heavy-duty foil and freeze for up to 1 month.) Cut into bars.
Source
Holiday Celebrations: 2007
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