Fruitcake lovers will enjoy the dense, chewy texture that comes from the combination of dried fruit and marzipan. Soaking the cranberries in rum softens them and gives the bars extra zing.
ingredients
directions
Preheat oven to 350°F (180°C)
Grease 13- x -9 inch (3.5 L) metal cake pan.
Line with parchment paper.
Set aside.
In small saucepan, bring rum to boil and stir in cranberries.
Let cool.
Meanwhile, in
bowl, beat butter with sugar until fluffy.
Beat in eggs one at a time, beating well after each addition.
Beat in vanilla and almond extract.
In separate bowl, whisk together flour, ground almonds, baking powder and salt: stir into butter mixture just until combined.
Stir in sliced almonds, cranberry mixture and marzipan; scrape into prepared pan.
Bake in center of 350ºF (180ºC) oven until golden and tester inserted in centre comes out clean, about 45 minutes.
Let cool completely in pan on rack.
Dust with icing sugar; cut into bars.