Fruitcake Bars

Yield

One 9” x 13” tray.

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups (240 g) all-purpose flour, (spooned and leveled)
1/2 teaspoon salt
1 cup (235 mL) brandy
5 cups (500 g) dried fruit (apricots, cranberries, dates, cherries, and/or pineapple), coarsely chopped
2 cups (400 g) packed light-brown sugar
3 large eggs
1 teaspoon pure vanilla extract
Confectioners’ sugar, for dusting (optional)

Preheat oven to 350 degrees. Brush a 9-by-13-inch baking pan with butter. Line with parchment paper, leaving a 2-inch overhang on two sides; butter paper, and set aside. In a medium bowl, whisk together flour and salt; set aside.
In a medium saucepan, heat brandy until simmering. Remove from heat, and stir in fruit; cool to room temperature. Toss brandied fruit with 1 cup flour mixture; set aside.
Using an electric mixer, beat butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla. With mixer on low, add remaining flour mixture; mix just until combined. Fold in fruit mixture; transfer batter to prepared pan, and smooth top.
Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan for 1 hour. Using paper overhang, lift out of pan; transfer to a wire rack to cool completely (still on paper). Invert fruitcake, and peel off paper; flip upright, and cut into 24 diamonds with a serrated knife. Dust with confectioners’ sugar, if desired.