Sticky Fruitcake Squares

Recipe by Sweet PQ
READY IN: 1hr 10mins




  • Preheat oven to 350*. Lightly butter a 9" x 13" pan.
  • BASE - Using a food processor, whirl flour & icing sugar together until blended. Add the butter & pulse until mixture starts forming a ball.
  • Turn into baking pan and press evenly over the bottom. Bake in the centre of the oven @ 350*, for 20-25 minutes, until the edges are golden. Remove from oven, but leave oven on.
  • TOPPING: Prepare the topping while the base is baking.
  • Place the raisins and cranberries and bourbon in a small microwave-safe bowl. Microwave, uncovered, on "high" for 1 minute.
  • Cut cherries in half.
  • In a large bowl, whisk the eggs with the corn syrup, brown sugar & vanilla.
  • Stir in the 2 tablespoons flour, then the raisin-cranberry-bourbon mixture, pineapple, cherries and pecans. Spread over the base.
  • Return to oven & bake @ 350*, until the center is set and the edges are golden. This should take 25-30 minutes.
  • Cool completely & cut into squares.