Christmas Pecan, Raisins and Dates Cake Bars Recipe

Name: Christmas Pecan, Raisins and Dates Cake Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pastry flour, whole wheat or white flour, or half white and half whole wheat pastry; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/4 cup butter, unsalted at room temperature; 1/4 cup canola oil or olive oil; 2 cups brown sugar light, packed; 3 large eggs at room temperature; 1 teaspoon vanilla extract; 1 teaspoon cinnamon ground; 1 teaspoon nutmeg freshly grated; 3 cups pecans chopped; 1 cup raisins, seedless preferably golden; 1 cup dates finely chopped and pitted

Servings: persons

1 cup pastry flour, whole wheat or white flour, or half white and half whole wheat pastry
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter, unsalted at room temperature
1/4 cup canola oil or olive oil
2 cups brown sugar light, packed
3 large eggs at room temperature
1 teaspoon vanilla extract
1 teaspoon cinnamon ground
1 teaspoon nutmeg freshly grated
3 cups pecans chopped
1 cup raisins, seedless preferably golden
1 cup dates finely chopped and pitted

1
Preheat oven to 300F.
2
Coat the bottom and sides of a large (17-by-12-inch) baking sheet with cooking spray or greased with butter, then line with parchment paper.
3
Sift flour, baking powder and salt together in a medium bowl.
4
Cream butter, oil and sugar in a mixing bowl with an electric mixer on medium-high speed.
5
Add eggs one at a time and beat until creamy.
6
Add vanilla and beat until combined.
7
Add half the flour mixture to the creamed mixture and stir until well combined.
8
Add cinnamon and nutmeg, stir until blended into the mixture completely.
9
Add pecans, raisins and dates to the rest of the flour mixture.
10
(Coating the dried fruit and nuts helps distribute them in the mix.)
11
Add the flour-coated fruit and nuts into the batter, stir until jut combined.
12
Do not overstir.
13
Evenly spread the batter into the prepared baking pan with a spatula.
14
(Coat the spatula with cooking spray, if necessary, to make spreading easier.)
15
Bake for 45 minutes.
16
Run a knife around the edges of the pan to loosen the sides.
17
Cool in the pan on a wire rack for 45 minutes.
18
Invert onto a large cutting board and remove the parchment.
19
Cut into 48 squares.
20
Serve or store in an air-tight container, they can be frozen well too.

1442

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup pastry flour, whole wheat or white flour, or half white and half whole wheat pastry, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 cup butter, unsalted at room temperature, and more.

Yes, Christmas Pecan, Raisins and Dates Cake Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Christmas Pecan, Raisins and Dates Cake Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions