I know, I know, I have asked you my dear Bake Happy friends if you have any recipe requests you’d like me to feature here on my blog. Rest assured I am working on it along with my editorial calendar (yeah I have one for this blog, does this make me more professional-ish? I hope so!) so stay tuned, 2015 will be one great year for Bake Happy!
Before we skip to next year, there are still a few weeks left to 2014 which I’m sure no one one wants to miss! It’s Christmas time already! Can you feel the cool Christmas breeze in the air? [Insert song with lyrics: Malamig ang simoy ng hangin, that’s from Himig ng Pasko, right?]. I digress. Anyway, one of your requests was for a fruitcake recipe. Which honestly, quite intimidated me. The last time I made fruitcake, I was fourteen, which was the first time I heard of it (What?! Oh yes). We lived in a province up north so buying fruitcake could be a challenge. So I decided to make one, unfortunately, it was an epic fail. At that time, I didn’t know adding rind to a fruitcake batter means you leave out the white part which I didn’t, I guess we can all imagine what happened to the poor fruitcake.
Anyway, when I saw some of you requested for a fruitcake, I decided not to make the traditional one (though I promise we will get to that, I will make my version for this blog), I did a modern take on the classic Christmas treat. Ta-daaahhhh – want some White Chocolate Fruitcake Bars? Okay so it doesn’t have some of the traditional ingredients of a fruitcake, like brandy, cinnamon or nutmeg but I guess you can still call it sort of a fruitcake because of the candied fruits and dates it has. Not too dense, a bit sweet and totally yum. Did I mention it has a surprise hint of white chocolate? Oh yes.
I have always seen those candied fruits when I visit Sweetcraft in Mandaluyong but never had a reason to buy one until now. So imagine my excitement when I finally purchased my first bag of candied fruits. Of course I didn’t use them all up, some are still stored in our ref for future use (ahem… yes… the tradition fruitcake recipe… I know, we will get to that). There are actually two choices for the candied fruits, there is an imported one and a local one. I didn’t know which one to choose so I chose with my eyes. The local one looks more colorful so that’s the one I bought.
Want to start making this really delicious White Chocolate Fruitcake Bars? We start by melting the butter with the white chocolate. I melted these in a microwave in a 30 second interval but you can use a double broiler too. You can use any white chocolate you can buy in the groceries. Or the Mayfair brand available in baking supplies stores also works. Completely cool before moving on to the next step.
Add in the brown sugar.
Then the eggs. Make sure it’s incorporated before adding another one.
Sift together flour, baking powder and salt. Then add into the white chocolate mixture.
Fold in the chopped dates, candied fruits, chopped walnuts and raisins. Dates and walnuts can also be bought in Sweetcraft in Mandaluyong or any other baking supplies shop here in Manila.
Line a 9x 12 baking pan and pour the batter evenly. Bake the bars for 30 mins at 350F or until done.
Make sure to completely cool before cutting into bars, okay?
- 4 ounces white chocolate, chopped
- 2/3 cup unsalted butter
- 4 eggs
- 1 1/2 cups packed dark brown sugar
- 1 cup all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup dates
- 1 cup candied fruits
- 1/2 cup chopped walnuts
- 1/4 tsp raisins
- Melt white chocolate and butter in a microwave at 30 second intervals until melted. Let it cool.
- Mix in sugar then add eggs one at a time.
- Sift together flour, baking powder and salt. Add into the white chocolate mixture.
- Fold in dates, candied fruits, walnuts and raisins.
- Pour evenly into a lined 9 x 12 baking pan.
- Bake for 30 minutes at 350F or until done
- Let it cool before cutting into bars.