By: Bobby Camano
These fruity, chewy, moist bars are a lighter version of Christmas fruitcake.
Yield 18 2x2-inch bars Prep Time 35 to 45 minutes Baking Time 40 minutes
2 cups cake flour
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon refined salt
1/2 teaspoon cinnamon powder
1 cup desiccated coconut
1/2 cup water
1/4 cup raisins
3/4 cup glazed fruits
1/2 cup or 1/2 bar salted butter, cubed
1 1/4 cups refined sugar
2/3 cup corn syrup
For the cream cheese frosting
1/2 cup cubed cream cheese
2 tablespoons cubed unsalted butter
1 cup confectioner’s sugar
1 teaspoon vanilla flavor
1 Preheat oven to 350F. Line bottom of 2 pcs 8”x8” baking pans with parchment paper. Lightly brush the sides of the pan with oil.
2 Sift together the cake flour, baking powder, baking soda, salt and cinnamon powder. Set aside.
3 Combine together dessicated coconut and water in a bowl and set aside.
4 Wash the raisins under running warm water for a few seconds, drain, and then combine together with the glazed fruits. Set aside.
5 In a 5-qt. mixing bowl attached to a mixer with paddle (flat beater), place the cubed salted butter. Beat at low speed until softened. Occasionally scrape bottom and side of bowl.
6 Once butter has softened, add sugar at low speed until incorporated. Occasionally scrape bottom and side of bowl.
7 Switch mixer to medium speed. Add in corn syrup and whole egg and cream until all ingredients are incorporated. Occasionally scrape bottom and side of bowl.
8 Reset mixer to low speed and add the dry ingredients. Mix just until incorporated.
9 Add in the coconut and the fruits, and at the same speed, mix just until the coconut and fruits are incorporated into the batter.
10 Equally distribute the batter onto the prepared baking pans. Spread batter evenly.
11 Bake in the center of the oven for 40 minutes, or until a cake tester inserted in the center of the cake comes out clean.
12 Once baked, allow the cake to cool while still in the baking pan. Depan only once cake is cooled.
13 Remove parchment paper on the bottom of the cake and slice according to your desired size.
14 In a mixing bowl with paddle attachment, combine together the cream cheese, unsalted butter and confectioner’s sugar. At low speed, mix all ingredients for 1 minute until incorporated. Switch mixer to medium speed and cream the mixture until smooth. Occasionally turn off the mixer to scrape bottom and side of bowl, so that all ingredients are incorporated well and no lumps form. Once the mixture is smooth, reset mixer to low speed and add vanilla flavor. Mix just until the vanilla flavor is incorporated into the mixture.
15 Using a pastry bag with a star tip, apply the cream cheese frosting on the top of the bars before serving.