- Prep time 45 minutes
- Total time 1 hour & 30 minutes
- Portion size 24 servings
Ingredients
Method
In small saucepan, bring rum to boil. Remove from heat. Stir in candied citrus fruit, raisins and cherries until well-coated. Set aside.
Preheat oven to 350°F. Line 13- x 9-inch cake pan with parchment paper, leaving overhang on two opposite sides; set aside.
In bowl, whisk together flour, ground almonds, baking powder, cinnamon, nutmeg and salt. In large bowl, using electric mixer on medium speed, beat butter with granulated sugar until light and fluffy. Beat in eggs, one at
a time. Beat in vanilla and almond extract. Beat in flour mixture just until smooth. Stir in sliced almonds and marzipan. Drain reserved candied fruit; stir into batter. Pour into pre- pared pan.
Bake until tester inserted in centre of squares comes out clean, 40 to 45 minutes. Place pan on wire rack. Brush with melted butter. Sprinkle with icing sugar; let cool completely. Cut into squares.
Make-ahead
Can be stored in airtight container at room temperature for up to 3 days or frozen for up to 1 month.
Nutritional facts Per serving: about
- Calories 300
- Total fat 15 g
- Saturated fat 6 g
- Cholesterol 55 mg
- Sodium 75 mg
- Total carbohydrate 36 g
- Fibre 2 g
- Sugars 24 g
- Protein 5 g
