Christmas fruitcake bar


  • Prep Time20 mins
  • Total Time20 mins
  • Makes18 Bars
*PLUS Baking Time: 30 minutes
Christmas fruitcake bar

Roberto Caruso

Chatelaine Triple Tested


  • 3/4 cup all-purpose flour

  • 1/2 tsp ground ginger

  • 1/2 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/2 tsp salt

  • 1/4 tsp allspice

  • 1/4 tsp baking soda

  • 1/4 tsp baking powder

  • 1/4 cup butter, at room temperature

  • 1/2 cup packed brown sugar

  • 1 egg

  • 2 tbsp dark rum, or 1/2 tsp rum extract with 2 tbsp of water

  • 1 tsp vanilla

  • 2 cups coarsely chopped red and green glacé cherries

  • 1/2 cup finely chopped candied orange or lemon peel

  • 1/2 cup chopped pecans or walnuts

  • 1/2 cup chocolate chips, optional


  • 1/4 cup butter, at room temperature

  • 2 cups icing sugar

  • 2 tbsp milk

  • 1/2 tsp almond extract


  • PREHEAT oven to 350F (180C). Lightly spray or oil a baking sheet. In a medium bowl, using a fork, stir flour with spices, baking soda and baking powder. In a large bowl, using an electric mixer, beat butter with sugar for 2 min, scraping down side of bowl if necessary. Beat in egg, rum and vanilla just until mixed. Don't worry if it separates - it will come together when flour mixture is added. Gradually beat in flour mixture. Th en, using a wooden spoon, stir in cherries, orange peel, pecans and chocolate chips. Dough will be thick and chunky.

  • TURN into a 9-in. (2-L) square baking dish. Bake in centre of preheated oven until top is firm and dark golden, 30 min. Set pan on a rack to cool. For icing, beat 1/4 cup (50 mL) room-temperature butter with 2 cups (500 mL) icing sugar, 2 tbsp (30 mL) milk and 1/2 tsp (2 mL) almond extract until creamy. Spread overtop. Store in an airtight container in the refrigerator up to 1 week or freeze up to 1 month.