To soak dried fruit in rum quickly, microwave with rum on medium-high for 1 to 2 minutes or until hot. Let cool until room temperature, 1 hour.
- Portion size 72 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
Rum Butter Icing:
MethodIn large bowl, combine mixed peel, apricots, pears, pineapple, rum and ginger; toss well. Cover and let stand for 24 hours, stirring occasionally.
In small bowl, whisk together flour, mace, cinnamon, allspice, salt and baking soda.
In separate bowl, beat together butter, brown sugar and honey until fluffy. Beat in eggs, 1 at a time; beat in vanilla. Stir in flour mixture until just incorporated. Stir in fruit mixture and Brazil nuts until combined.
Line 13- x 9-inch (3.5 L) metal cake pan with double layer of parchment paper. Scrape batter into pan, smoothing top.
Set shallow pan on bottom rack of 300°F (150°C) oven; pour in enough hot water to come halfway up sides.
Bake bars on centre rack until cake tester inserted in centre comes out clean, 1-1/2 to 2 hours. Let cool.
Rum Butter Icing: In bowl, beat butter, sugar and rum until smooth; spread over bars. Cut crosswise into 6 rows; cut each into 12 slices.
Nutritional facts Per bar: about
- Sodium 33 mg
- Protein 1 g
- Calories 89.0
- Total fat 4 g
- Cholesterol 15 mg
- Saturated fat 2 g
- Total carbohydrate 14 g
- Iron 3.0
- Folate 2.0
- Calcium 1.0
- Vitamin A 3.0
- Vitamin C 3.0