Become a fruit cake lover with these easy fruit cake 7-layer bars. With layers of candied cherries, candied pineapple, golden raisins, almonds, and coconut!
In my family, fruit cake is rejoiced, not dreaded, because my dad makes a fruit cake that people actually want to eat.
Last year I ventured out a little bit and make fruit cake cookies and I enjoyed them so much actually made these fruit cake layer bars shortly after. But then it was past Christmas and no one wanted to hear about fruit cake anymore.
But it’s that time of year again and its okay for me to talk about fruit cake! Yes I’ve been sitting on this recipe for a year now (and it’s not the only one) and I still think a year later that it’s totally worthy.
I took all the components of my dad’s fruit cake and layered them in these bars. The only difference is the addition of coconut and the use of almonds instead of pecans. But that’s the great thing about layer bars, you can do whatever you want!
One year ago: Gluten-Free Tahini Swirled Brownies
Three years ago: Cone Head Cupcakes with Ice Cream Frosting
Four years ago: White Cheddar Mac & Cheese in a Mug
Six years ago: Toffee Apple Dip
Seven years ago: Brownie Peanut Butter Cups
Source: Adapted from my S’mores Lucky 7-Layer Bars and my dad’s Pecan Fruit Cake.
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10 comments
[…] Mom) and they got great reviews! I bet these cookies would convert fruit cake hater, just like my fruit cake layers bars do. How can you go wrong with the base for my favorite chewy chocolate chip cookies combined with […]
Do you use unsweetened coconut
No, I use sweetened, but you can use unsweetened if you prefer.
I’m into finding just the right fruitcake type recipes and I’ve just added your recipe to my White Fruitcake and Fruitcake Cookie recipes. You can’t go wrong with seven layer cookies to begin with but then to turn them into Seven Layer Fruitcake cookies is brilliant. I made these yesterday for Christmas where I’ll feature all three on a platter. These are beyond awesome and all three of these recipes are different from each other. As is my norm, I always add more fruit than the recipe calls for. I also swapped out the raisins for craisins and pecans for almonds. Thank you for sharing this wonderful recipe.
Man I would love a fruit cake platter! Thanks so much for making them and happy holidays!
After looking at your fruit cake recipe and reading about these bars, I once again wish I still had the fruit cake recipe I used for years, that I got from Colonial Homes magazine. It was a darker fruitcake, which had the raisins soaked in a combination of rum and madeira (I ended up using coconut rum, YUM!). It had citron, lemon and orange peels, and also some cherries, some nuts. If I get an urge for fruit cake, I’ll definitely try your Dad’s recipe.
I totally need to try soaking the raisins and adding citrus zest next time!
Citrus zest would be interesting. What mine had was candied peels.
This recipe sounds wonderful!! My mom made a no-bake fruitcake with pretty much the same ingredients except she used chopped pecans instead of almonds and also added jellied orange slices (found in the candy aisle). Once everything was mixed thoroughly, she lined a loaf pan with wax paper, packed the mixture into the pan, covered it well then froze it until time to serve. We could hardly wait for it to thaw enough to slice! Thank you for a quicker way to enjoy it and for bringing back wonderful memories..
Oh that sounds wonderful! I will have to try with the orange.