Name: Fruitcake Bars
Yield: Makes one 9 x 13 x 2-inch pan, about twenty-four 2-inch squares
Cuisine: Italian
Ingredients: 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; 1 teaspoon ground cinnamon; 2 large eggs; One 8-ounce can almond paste; ¼ cup dark rum, plus extra for moistening the cake after it is baked; 2 cups confectioners’ sugar, plus more for rolling out the marzipan; 8 tablespoons (1 stick) unsalted butter, softened; ¼ teaspoon baking soda; ½ cup light corn syrup; ½ teaspoon freshly grated nutmeg; ¼ teaspoon ground cloves; ½ teaspoon baking powder; ½ teaspoon salt; ½ cup firmly packed dark brown sugar

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
Mediterranean
Vegetarian
Cookies

Method

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Ingredients

Method

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