Sticky Fruitcake Squares - cooking recipe

Ingredients

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

Preparation

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