- 12
- 90 mins
Ingredients
- BASE:
- 1/4 cup (50 mL) butter or stick margarine, softened
- 1/3 cup (75 mL) packed brown sugar
- 1 cup (250 mL) all-purpose flour
- Pinch salt
- TOPPING:
- l 1/4 cups (300 mL) packed brown sugar
- 1 tbsp (15 mL) all-purpose flour
- 1/4 tsp (1 mL) baking powder
- Pinch salt
- 1 tbsp (15 mL) butter, softened
- 1 egg
- 2 egg whites
- 1 tsp (5 mL) vanilla
- l 1/4 cups (300 mL) raisins
- 1/3 cup (75 mL) chopped pecans
Preparation
Step 1
BASE: Preheat oven to 350F (180C). Spray an 8-in (2 L) square cake pan with non-stick spray. Beat butter and brown sugar in a medium bowl until creamy. Add flour and salt and stir until well-combined and crumbly. Press mixture into bottom of the prepared pan. Bake in preheated oven for 12 to 15 minutes or until pale golden around the edges.
TOPPING: Stir brown sugar, with flour, baking powder and salt in a medium bowl. Add butter, egg, egg whites and vanilla and stir until well blended and smooth. Stir in raisins and pecans. Pour filling over the base and return to the oven for 20 to 25 min¬utes, until golden and bubbly around the edges but still just slightly jiggly in the centre. (It will puff up a bit as it bakes and then settle again when you remove it from the oven.) Cool completely in the pan on a wire rack. Slice into squares. Makes 16 squares.