Fruitcake Bars

Name: Fruitcake Bars
Yield: Makes one 9 x 13 x 2-inch pan, about twenty-four 2-inch squares
Cuisine: Italian
Ingredients: ¼ teaspoon baking soda; ¼ teaspoon ground cloves; ½ teaspoon freshly grated nutmeg; 1 teaspoon ground cinnamon; 4 ounces each pitted dates, dried figs, candied orange peel, candied pineapple, golden raisins, currants, walnut halves, and whole almonds; 1¼ cups all-purpose flour; ¼ cup dark rum, plus extra for moistening the cake after it is baked; 2 large eggs; 8 tablespoons (1 stick) unsalted butter, softened; ½ cup firmly packed dark brown sugar; 2 cups confectioners’ sugar, plus more for rolling out the marzipan; ½ teaspoon salt; ½ teaspoon baking powder; ½ cup light corn syrup; One 8-ounce can almond paste

Preparation info

Makes one 9 x 13 x 2 inch pan, about
twenty-four
2-inch squares

Difficulty
Complex

Appears in

Cookies Unlimited

By Nick Malgieri

Published 2000

About

This is the best way I know to convert people to fruitcake. A small square of moist, fragrant cake covered with sweet, aromatic marzipan never fails to seduce even the most confirmed fruitcake hater. The secret is to bake the cake as a thin slab—it bakes quickly so it never becomes bitter and the result tastes like a really good cake, not the butt of Christmas jokes. You may bake and age the fruitcake for several months before finishing it with the marzipan.

The total amount of drie

Ingredients

Europe
Italy
Dessert
Cookies
Mediterranean
Vegetarian

Ingredients

Method