Spiced Fruitcake Bars Food

SPICE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x 13 inch baking dish.
• In a medium bowl, cream the white sugar and shortening together. Stir in the molasses and honey. Sift together the flour, baking soda, cinnamon, ginger, and cloves; add to the creamed mixture and mix until well blended. Finally, stir in the raisins.
• Press the batter evenly into the prepared baking pan. Bake for 20 to 30 minutes in the preheated oven, bars should turn golden brown. Top will appear smooth and dry to the touch.
• Meanwhile ... make the icing. In a smaller bowl, stir the confectioners' sugar together with the milk and vanilla. Drizzle over the spice bars while they are still warm. Allow cookies to cool before cutting.

NO-BAKE SPICED FRUITCAKE BALLS

Steps:

• Combine the dried dates, figs and cranberries in a medium microwave-safe bowl; add 2 tablespoons rum and the butter. Microwave in 1-minute intervals, stirring, until the dried fruit is softened and the butter is melted, about 3 minutes. Set aside.
• Toast the pecans in a small dry skillet over medium heat, stirring occasionally, 3 to 4 minutes. Transfer to a cutting board and let cool, then coarsely chop.
• Combine the graham crackers, crystallized ginger, candied lemon peel, molasses, cinnamon, allspice and salt in a food processor. Add the remaining 1 tablespoon rum, the pecans and the dried-fruit mixture (with any liquid from the bowl). Pulse until the mixture is finely chopped and holds together when squeezed. (If the mixture is dry, add a little water just until it holds together.)
• Roll tablespoonfuls of the mixture into balls and arrange on a baking sheet. Refrigerate until firm, at least 2 hours or overnight.
• Put the sanding sugar on a plate. Roll the balls in the sugar to coat.

SPICED RUM FRUITCAKE

Steps:

• Preheat oven to 300°. Line a 9x5-in. loaf pan with parchment, letting ends extend up sides of pan; grease and set aside., In a large bowl, mix the flour, baking powder and salt. Add the walnuts, dates, cherries and mangoes; toss to coat. In a small bowl, whisk the eggs, brown sugar and 1/2 cup rum until blended; stir into fruit mixture. Transfer to prepared pan., Bake until a toothpick inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan on a wire rack 20 minutes. Slowly pour remaining rum over cake. Cool completely. Wrap tightly and store in a cool, dry place overnight. Cut with a serrated knife.

SOFT SPICE BARS

Steps:

• In a large bowl, combine butter, 1 cup sugar and molasses. Beat in egg until smooth. Combine flour, baking soda, cinnamon, cloves, ginger and salt; stir into the molasses mixture. , Spread into a greased 15x10x1-in. baking pan. Sprinkle with remaining sugar. Bake at 375° for 10-12 minutes or until lightly browned (do not overbake). Cool on a wire rack. Cut into bars.

SPICED FRUITCAKE BARS

Steps:

• In a large nonreactive container (glass, ceramic, or plastic), combine dried fruits, honey, and Cognac; let macerate at room temperature 2 days or up to 2 weeks, covered with plastic wrap.
• Preheat oven to 275 degrees. Generously butter and flour two 8-inch square (or round) pans; tap out excess flour. Whisk to combine flour, salt, ginger, cinnamon, and cloves in a bowl. Stir in walnuts.
• In a separate bowl, beat butter and sugar with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating well after each addition, and scraping down side of bowl as needed. Transfer to a large bowl. Using a flexible spatula, fold in flour-nut mixture and drained fruit mixture; stir to evenly distribute fruits and nuts.
• Divide batter between prepared pans; use an offset spatula to smooth tops. Bake until a cake tester inserted into center comes out with only a few moist crumbs attached, 2 to 2 1/4 hours. Transfer pans to wire rack to cool completely. Invert cakes onto racks to unmold. Invert again, top sides up. (Cakes can be stored in an airtight container at room temperature up to 2 months.)
• Using a serrated knife, cut cake into thirds. Slice each third into 1-inch-thick slices. Bars can be stored in an airtight container at room temperature up to 1 week.

HOLIDAY FRUITCAKE BARS

Steps:

• Beat eggs with a mixer until they are golden yellow and doubled in volume - 2 or 3 minutes.
• Add in 1 cup sifted powdered sugar and vanilla.
• Mix together flour, baking powder and salt.
• Take 2 tablespoons of flour mixture and stir in with candied fruit, nuts and currants, to keep fruit from clumping in the batter.
• Add the rest of the flour mix to the eggs and sugar.
• Fold fruit and nuts into batter.
• Spoon batter into a well greased 11" by 7" pan.
• Some years I use parchment paper instead.
• Bake at 350 degrees for 30 minutes.
• Mix together rum and second cup of powdered sugar to make a glaze.
• Spread the icing onto the bars about 5 minutes after they've come out of the oven.
• Let bars cool and cut into bars.

DARK FRUITCAKE

Steps:

• Gather the ingredients.
• Prepare fruit mixture a day in advance. Combine fruits and nuts in a large bowl with brandy, vanilla, and molasses. Cover tightly and let stand overnight or up to 48 hours.
• Sift together the dry ingredients and set aside.
• In a mixing bowl with an electric mixer, cream butter and sugar until light and fluffy.
• Add eggs, 2 at a time, beating well after each addition. Stir in apple jelly; blend well.
• Add the fruit and nut mixture alternately with the sifted dry ingredients, using a heavy wooden spoon and/or hands for stirring. Stir until well blended.
• Generously grease 2 tube cake pans (10-inch), then line with waxed paper or parchment and grease again.
• Fill pans about 3/4 full. Bake at 250 F for 3 1/2 to 4 hours.
• After 3 hours, begin testing cakes with toothpick or cake tester. The pick should come out clean when inserted in center of cake.
• Cool in pans on racks then turn out of pans and carefully peel off paper.
• Wrap cakes in cheesecloth and sprinkle generously with more of the brandy.
• Seal cakes in food storage bags or plastic wrap.
• Brush cakes once a week with more brandy and reseal. These fruitcakes should be mellowed for at least 4 weeks and they can be frozen after that amount of time.

SPICED FRUITCAKE WITH BRANDY RECIPE

Steps:

• The next day, heat the oven to 250 F. Place the uncovered pans on the middle rack of the oven and bake for a total of 3 1/2 to 4 hours.