Fruitcake lovers will enjoy the dense, chewy texture that comes from the combination of dried fruit and marzipan. Soaking the cranberries in rum softens them and gives the bars extra zing.
- Portion size 40 servings
- Credits : Canadian Living Holiday Best: 2001
Grease 13- x 9-inch (3.5 L) metal cake pan; line with parchment paper. Set aside.
In small saucepan, bring rum to boil; stir in cranberries. Let cool.
Meanwhile, in bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time, beating well after each addition; beat in vanilla and almond extract.
In separate bowl, whisk flour, ground almonds, baking powder and salt ; stir into butter mixture just until combined. Stir in sliced almonds, cranberry mixture and marzipan. Scrape into prepared pan.
Bake in centre of 350°F (180°C) oven until golden and cake tester inserted in centre comes out clean, 45 minutes. Let cool completely in pan on rack. Dust with icing sugar. Cut into bars. (Make-ahead: Layer between waxed paper in airtight container; store for up to 4 days or freeze for up to 1 month.)
Nutritional facts <b>Per bar:</b> about
- Sodium 82 mg
- Protein 3 g
- Calories 170.0
- Total fat 9 g
- Cholesterol 34 mg
- Saturated fat 3 g
- Total carbohydrate 22 g
- Iron 5.0
- Folate 6.0
- Calcium 2.0
- Vitamin A 5.0
- Vitamin C 2.0