PECAN FRUIT CAKE BARS

I had a bunch of Chateleine magazines given to me by a cousin, and I found the recipes fabulous. It's been a long time I had my eye on trying this but never did until now!

November 2000, this pretty recipe was posted. It is a real treat, and a great way in the new year to use up any left over candied fruit.

1 cup raisins

1/4 cup rum

Microwave uncovered on high for 1 minute. Stir.

Preheat oven to 350 F.

1 cup unsalted butter

3/4 cup white sugar

Cream together.

1/2 tsp vanilla.

Add to creamed mix.

2 1/4 cup flour

1/2 tsp salt

In separate bowl, blend flour and salt.

Stir dry into butter mixture. Press into 9x 16 pyrex pan.

Bake 10 minutes at 350 F.

2 eggs, whisked

3/4 cup corn syrup

1/3 cup brown sugar

2 T flour

Stir until mixed. 

2 cups pecan halves or pieces (substitution unblanched almonds)

1 cup candied fruit 

Stir in raisins, pecans, and candied fruit. Spread over warm crust, evenly distributed.

Bake at 350 F for 20-25 minutes, until set.

Cool.

Cut into 2 inch bars. Freezes well or keeps up to a week in the refrigerator. 

In a pan before slicing: Jewelled and gorgeous!