Bake these brandy-spiked bars up to two days ahead, and cut just before serving.
- Total Time:
- Yield: Makes 24
Source: Everyday Food, December 2007
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour, (spooned and leveled)
- 1/2 teaspoon salt
- 1 cup brandy
- 5 cups dried fruit (see cooks' note), coarsely chopped
- 2 cups packed light-brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- Confectioners' sugar, for dusting (optional)
Preheat oven to 350 degrees. Brush a 9-by-13-inch baking pan with butter. Line with parchment paper, leaving a 2-inch overhang on two sides; butter paper, and set aside. In a medium bowl, whisk together flour and salt; set aside.
In a medium saucepan, heat brandy until simmering. Remove from heat, and stir in fruit; cool to room temperature. Toss brandied fruit with 1 cup flour mixture; set aside.
Using an electric mixer, beat butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla. With mixer on low, add remaining flour mixture; mix just until combined. Fold in fruit mixture; transfer batter to prepared pan, and smooth top.
Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan for 1 hour. Using paper overhang, lift out of pan; transfer to a wire rack to cool completely (still on paper). Invert fruitcake, and peel off paper; flip upright, and cut into 24 diamonds with a serrated knife. Dust with confectioners' sugar, if desired.