Monday, December 14, 2009


1 cup chopped dried pears
1 cup dark raisins
1 cup chopped dried figs
1/2 cup dark rum
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup butter, at room temperature
1/3 cup packed dark-brown sugar
2 eggs
2 tsps grated orange rind
1 1/4 cups chopped walnuts

Rum Buttercream Frosting:

1 lb powdered sugar
1/2 cup butter, at room temperature
3 tbsp dark rum (or 3 tbsp orange juice)
1/8 tsp salt

Place the pears, raisins, figs, and rum in a plastic zip-top food storage bag; seal. Turn to coat all the fruit. Let stand at least 4 hours or up to overnight.

Preheat the oven to 350 degrees. Line a 13 x 9-inch baking pan with foil allowing foil to hang over on the short ends. Butter the foil and dust with flour; set aside.

In a bowl mix together the flour, baking powder, ginger, salt, and nutmeg.

In a large mixing bowl beat the butter and brown sugar until creamy, about 2 minutes. Add the eggs, one at a time, beating after each addition. Beat in the orange rind. Gradually beat in the flour mixture into the sugar mixture. Stir in the walnuts and the fruit mixture. Spoon the mixture into the prepared pan. Bake at 350 degrees 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean. Set the pan on a wire rack to cool.

To make the frosting: Beat the powdered sugar, butter, rum or orange juice, and salt in a large mixing bowl on low speed of an electric mixer until blended. Increase to medium speed and beat until of spreading consistency, about a couple minutes.

To remove from the pan, lift out by the foil. Spread the frosting over the top of the cooled bars. Cut into 24 bars. Decorate with sugar sprinkles or sqiggles of colored frosting.

Thursday, December 10, 2009

Note: File Photo