Fruitcake Bars Fruitcake Bars

Author: Canadian Living

  • Portion size 72 servings
  • Credits : Canadian Living Magazine: December 2008


Rum Butter Icing:


In large bowl, combine mixed peel, apricots, pears, pineapple, ginger and rum; toss well. Cover and let stand for 24 hours, stirring occasionally.

In small bowl, whisk together flour, mace, cinnamon, allspice, salt and baking soda. In separate bowl, beat together butter, brown sugar and honey until fluffy. Beat in eggs, 1 at a time; beat in vanilla. Stir in flour mixture just until incorporated. Add fruit mixture and Brazil nuts; stir to combine. Scrape into 13- x 9-inch (3.5 L) metal cake pan lined with double layer of parchment paper.

Set shallow pan on bottom rack of 300°F (150°C) oven; pour in enough hot water to come halfway up sides. Bake bars on centre rack until cake tester inserted in centre comes out clean, 1-1/2 to 2 hours. Let cool in pan on rack; remove from pan and remove paper.

Rum Butter Icing: In bowl, beat together butter, icing sugar and rum until smooth; spread over bars. Trim edges. Cut crosswise into 6 bars. Cut each into 12 slices.

Nutritional facts Per piece: about

  • Sodium 33 mg
  • Protein 1 g
  • Calories 89.0
  • Total fat 4 g
  • Cholesterol 15 mg
  • Saturated fat 2 g
  • Total carbohydrate 14 g


  • Iron 3.0
  • Folate 2.0
  • Calcium 1.0
  • Vitamin A 3.0
  • Vitamin C 3.0
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Fruitcake Bars