Cherry Brandy Blondies

Author: Canadian Living

Plumping cherries in brandy not only softens but also infuses them with flavour.

  • Portion size 60 servings
  • Credits : Holiday Celebrations: 2007

Ingredients

  • 1/3 cup brandy
  • 1/3 cup orange juice
  • 1 cup dried cherries (preferably sour)
  • 1 cup butter softened
  • 2 cups granulated sugar
  • 4 eggs
  • 1 tablespoon vanilla
  • 1/2 teaspoon almond extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup chopped almonds toasted
Glaze:
  • 1/2 cup icing sugar
  • 2 tablespoons brandy
  • 2 tablespoons orange juice

Method

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 salt ; 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.

Nutritional facts Per bar: about

  • Sodium 47 mg
  • Protein 1 g
  • Calories 101.0
  • Total fat 4 g
  • Cholesterol 21 mg
  • Saturated fat 2 g
  • Total carbohydrate 14 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cherry Brandy Blondies

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