Sticky Fruitcake Squares

• BASE
• 1 1/2 cups flour
• 1/2 cup icing sugar
• 2/3 cup unsalted butter, cut in chunks (make sure it's cold)
• TOPPING
• 1/2 cup raisins (I use the light ones)
• 1/2 cup dried cranberries
• 1/4 cup Bourbon (or rum)
• 1 cup glace pineapple, coarsely chopped
• 1 cup glace cherries
• 2 eggs
• 3/4 cup corn syrup
• 1/3 cup brown sugar
• 2 teaspoons vanilla
• 2 tablespoons flour
• 2 cups pecans, coarsely chopped

1. Preheat oven to 350*. Lightly butter a 9" x 13" pan.
2. BASE - Using a food processor, whirl flour & icing sugar together until blended. Add the butter & pulse until mixture starts forming a ball.
3. Turn into baking pan and press evenly over the bottom. Bake in the centre of the oven @ 350*, for 20-25 minutes, until the edges are golden. Remove from oven, but leave oven on.
4. TOPPING: Prepare the topping while the base is baking.
5. Place the raisins and cranberries and bourbon in a small microwave-safe bowl. Microwave, uncovered, on "high" for 1 minute.
6. Cut cherries in half.
7. In a large bowl, whisk the eggs with the corn syrup, brown sugar & vanilla.
8. Stir in the 2 tablespoons flour, then the raisin-cranberry-bourbon mixture, pineapple, cherries and pecans. Spread over the base.
9. Return to oven & bake @ 350*, until the center is set and the edges are golden. This should take 25-30 minutes.
10. Cool completely & cut into squares.

base, flour, icing sugar, unsalted butter, topping, raisins, cranberries, bourbon, glace pineapple, glace cherries, eggs, corn syrup, brown sugar, vanilla, flour, pecans

Taken from www.food.com/recipe/sticky-fruitcake-squares-402614 (may not work)