Bourbon Fruit Cake Bars
4 cups chopped pecans, divided
1 cup butter, softened
2 ¼ cups packed brown sugar
4 large eggs, room temperature
2 tbsp tablespoons vanilla extract
1 cup all-purpose flour
2 ¼ cups red candied cherries
1 ½ cups chopped candied pineapple
½ cup chopped candied orange peel diced
⅓ cup CODY ROAD BOURBON
1
Sprinkle 3 cups pecans over a greased 15x10x1-in. baking pan.
2
Preheat oven to 350°.
3
Cream butter and brown sugar until light and fluffy, 5-7 minutes.
4
Add eggs, 1 at a time, beating well after each addition.
5
Beat in vanilla.
6
Gradually add flour to creamed mixture, beating well.
7
Spread batter into prepared pan.
8
Combine candied fruit and remaining pecans. Spread fruit and pecans evenly over creamed mixture; press gently to help mixtures adhere.
9
Bake until a toothpick inserted in center comes out clean, about 1 hour.
10
Sprinkle CODY ROAD BOURBON over the top; cool completely in pan on a wire rack.
11
Cut into bars. Store in an airtight container.
Ingredients
4 cups chopped pecans, divided
1 cup butter, softened
2 ¼ cups packed brown sugar
4 large eggs, room temperature
2 tbsp tablespoons vanilla extract
1 cup all-purpose flour
2 ¼ cups red candied cherries
1 ½ cups chopped candied pineapple
½ cup chopped candied orange peel diced
⅓ cup CODY ROAD BOURBON
Categories
- Browse All Recipes
- Appetizers (21)
- Batched Old Fashioned (2)
- Garnishes (1)
- Kegged Cocktails (42)
- Syrups (3)
- Syrups & Mixers (49)
- Desserts (119)
- Drinks – Cody Road Bourbon (43)
- Drinks – Cody Road Rye Whiskey (19)
- Drinks – Iowish Cream Liqueur (14)
- Drinks – River Baron Artisan Spirit (40)
- Drinks – River Pilot Vodka (59)
- Drinks – River Rose Gin (52)
- Drinks – Seasonal Spirits (88)
- Entrees (50)
- Salads (6)
- Soups (14)
- Miscellaneous (49)
