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1
Combine dried fruits in a bowl and pour the bourbon, triple sec and sherry over the fruit.
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2
Let the fruit macerate for about 4 hours (or longer), stirring every 30-60 minutes, or until most of the liquid has been absorbed.
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3
Preheat oven to 350 degrees.
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4
Spray a 9x13 baking pan with non-stick cooking spray.
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5
Combine cake mix and spices, then add the eggs, egg yolk, oil, honey, orange zest and vanilla extract until everything is mostly combined.
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6
Mixture may be looking like there isn't enough liquid, but don't be concerned just yet.
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7
Add nuts and soaked fruit, including any remaining liquid (probably 1-2 Tbs.).
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8
Stir to thoroughly incorporate the fruit and nuts evenly and to make sure that there are no dry spots in the mixture.
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9
Pour into prepared pan and spread it evenly in the pan.
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10
Bake for 25-30 minutes, until lightly golden on top and the edges are just coming away from the pan.
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11
A toothpick inserted in the center should come out clean when done.
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12
Cool completely in the pan.
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13
Mix together confectioners sugar and enough orange juice to make a glaze suitable for drizzling over the cooled bars in the pan.
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14
Allow the glaze to set and harden for a few minutes, then cut into bars.
