• 16servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsH, D
MineralsFluorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1/3 cup golden raisins

  2. 1/3 cup dark raisins

  3. 1/3 cup dried cranberries

  4. 1/3 cup snipped dried apricots

  5. 1/2 cup brandy or water

  6. 1 cup all-purpose flour

  7. 1/3 cup packed brown sugar

  8. 1/2 cup margarine or butter

  9. 2 eggs

  10. 1 cup packed brown sugar

  11. 1/2 cup all-purpose flour

  12. 1 teaspoon vanilla

  13. 1/3 cup chopped pecans

  14. powdered sugar

Instructions Jump to Ingredients ↑

  1. In a 4-cup glass measure or microwave-safe mixing bowl combine raisins, cranberries, apricots, and brandy or water. Cover with mircrowave-safe plastic wrap; turn back a corner to vent. Cook in a microwave oven on high for 2 minutes. (Or, place fruit and brandy in a saucepan; bring to boil. Remove from heat.) Let stand for 20 minutes; drain.

  2. For crust, in a medium mixing bowl stir together the 1 cup flour and 1/3 cup brown sugar. Cut in margarine or butter until mixture resembles coarse crumbs. Press into an ungreased 8x8x2-inch baking pan. Bake in a 350 degree F oven for about 20 minutes or until golden.

  3. In a medium mixing bowl beat eggs with an electric mixer on low speed for 4 minutes; stir in the 1 cup brown sugar, the 1/2 cup flour, and vanilla just until combined. Add drained fruits and pecans; stir to mix. Pour fruit mixture over baked crust; spread evenly.

  4. Bake about 40 minutes or until a wooden toothpick inserted near the center comes out clean, covering with foil the last 10 minutes to prevent overbrowning. Cool in the pan on a wire rack. Sprinkle with powdered sugar. To serve, cut into squares.

  5. Makes 16 servings.

  6. Make-ahead tip Store in airtight container in refrigerator up to 48 hours.


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