-
1
Preheat oven to 350.
-
2
Line an 11x7 baking pan with aluminum foil and spray the foil with non-stick cooking spray.
-
3
If necessary, dice any large slices of dried fruit.
-
4
To a small saucepan, add the dried mixed fruit and dried cranberries, orange juice and rum or brandy.
-
5
Bring to a simmer for about one minute and then take off heat, allowing to marinate for a few minutes while toasting the nuts.
-
6
Drain well.
-
7
Add the 1 tablespoon of butter to a saute pan to melt over medium heat, when melted, add nuts.
-
8
Stirring frequently, toast the nuts until you can begin to smell them toasting and are hot to the touch and starting to brown.
-
9
This takes usually not more than about five minutes in total, give or take based on your own experience with cooking times in your own kitchen.
-
10
Cream the butter, sugar, brown sugar and honey until well mixed and fluffy.
-
11
Add the eggs, one at a time, mixing well after each addition.
-
12
Continue to beat mixture until very light and fluffy, usually about two or three minutes with most mixers.
-
13
Add spices, baking soda and salt, along with vanilla extract or vanilla bean seeds, blending until completely evenly distributed throughout.
-
14
Add half of flour, mixing gently, until most of the flour has been blended inches Add second half of flour and blend until it is evenly blended.
-
15
Fold in drained fruit and nuts, folding just until they are evenly distributed.
-
16
Over mixing of flour into a cake batter can create a heavy and/or tough cake, due to the gluten in the flour developing.
-
17
Spread the batter in the prepared pan and bake until golden brown and cake tester, such as a toothpick, comes out clean, about 35-45 minutes.
-
18
Remove pan from oven and place on cooling rack.
-
19
Mix powdered sugar, cream and liquer together until well blended, adding more cream, water or liquer, as needed, to make a thick glaze.
-
20
When bars are cool, or almost cool if you are in a hurry, spread glaze across across top of bars.
-
21
Garnish with decorative sprinkles, dried or candied fruit, candied citrus peel or flowers, or anything else that suits the occasion.
-
22
Store in airtight container, after the glaze has set completely, best to separate layers with foil or waxed paper.
-
23
These should last at least a week covered and are suitable for mailing and other transport, if packed to snugly.
