For Easter celebration this year I decided to change a familiar fruitcake bars into tropical ones. Instead of dried apricots I used dried tropical fruit mix (pineapple, papaya, mango) with addition of coconut, rum and lemon juice.
- 3/4 cup butter melted, 117 g
- 1 1/2 cups brown sugar 300 g
- 2 1/4 cups all-purpose flour 280 g
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- pinch nutmeg
- 1 tsp cinnamon
- 1 tsp allspice
- 2 large eggs
- 3/4 teaspoon vanilla
- 1/2 cup dried tropical fruit (pineapple papaya, mango), coarsely chopped
- 1/4 cup dried cranberries
- 2 Tbsp candied cherries chopped
- 12 oz cream cheese softened
- 1 1/2 cup powdered sugar sifted
- 1 tsp rum
- 1 tsp lemon juice
- 1 tsp vanilla
- 2 Tbsp dried fruit chopped
- 2 Tbsp walnuts chopped
- 1 Tbsp coconut
Grease 9×13 inch (22×33 cm) baking dish. Preheat oven to 350 F (170 C).
Combine melted butter with brown sugar and let cool.
Mix together flour, baking powder, salt, cinnamon and allspice.
In a large bowl, beat eggs and vanilla. Add butter mixture and mix for 1 minute. Add flour mixture and mix until combined. Stir in dried fruits.
Spread batter into the baking dish and bake for about 18-21 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool completely.
FROSTING: beat the cream cheese, powdered sugar, rum and lemon juice until combined. Frost bars. Sprinkle with dried fruits, walnuts and coconut.