Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Fruitcake Bars Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hrs 15 mins Yield: 24 Bake these brandy-spiked bars up to two days ahead, and cut just before serving. Ingredients 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan 2 cups all-purpose flour, (spooned and leveled) ½ 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) Directions 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. Cook's Notes Use an array of dried fruits, such as raisins, apricots, cranberries, dates, prunes, cherries, or pineapple for a traditional fruitcake flavor. Pick 2 or 3 of your favorites to create your own version. Rate it Print