FRUIT AND NUT BARS WITH RUM ICING--BONNIE'S

Recipe Rating:	2 Ratings5
Categories:	Cakes, Cookies, Fruit Desserts, Other Desserts, Quick & Easy
Keywords:	cranberries, pecans, bananas, bars, pears, bonnie's, raisins
Serves:	16 bars
Prep Time:	20 Min
Cook Time:	30 Min

Ingredients

FRUIT NUT BARS
2	cups unbleached flour
1/2	cup sugar
1	teaspoon baking powder
1/2	teaspoon baking soda
1/4	teaspoon salt
1/4	teaspoon nutmeg
1/4	teaspoon allspice
1	teaspoon cinnamon
1	cup chopped pecans
1	cup cranberries or raisins or mix them
2	ripe bananas mashed with a fork
6	ounces pear baby food
2	egg whites slightly beaten
1/4	cup molasses
RUM ICING
2	tablespoons butter
2	ounces cream cheese
1/2	cup powdered sugar
1	teaspoon rum extract

Pinched by lhanson, and 80 more.

Bonnie D.

Cooked to Perfection

St. George, UT (pop. 72,897)

Utahn

Member Since Jul 2010

Bonnie's Notes:

This is a delicious low-fat fruit and nut bar recipe. However, it is definitely not bland in taste! It does not contain any oil or butter, but tastes moist, rich, and has full bodied flavor. It is good iced or not. It is a versatile recipe where you can add other nuts and fruits and easily make it to suit your family's taste. This recipe makes a good gift. Cut it into bars and place on a Christmas plate, cover with saran wrap and tie with a bow. Enjoy!

Recipe adapted from an old cookbook. The photos are my own.

Directions

In a large mixing bowl, mix the dry ingredients together: flour, sugar, baking soda, baking powder, cinnamon, nutmeg, allspice and salt, and add the fruits and nuts. Mix gently to combine.

In a medium mixing bowl, mix the wet ingredients: mashed bananas, pears, egg whites and molasses, beat with a hand mixer until smooth.

Preheat your oven to 350 degrees.
The batter should look like this. It will be thick. Use a 9 X 12 X 2 inch pyrex baking dish. Spray it with butter flavored Pam kitchen spray. Pour the batter evenly in the baking dish.

Bake in the pre-heated oven for about 30 minutes. Test with a toothpick to see if it is done. It will look like this photo.

Remove from the oven and place on a rack and cover with a sheet of wax paper.

Rum Icing Recipe: Bring the butter and cream cheese to room temperature while waiting for the cake to cool. With an electric mixer and a small mixing bowl, beat the cream cheese, rum extract and the butter until well mixed, and then add the powdered sugar and beat until smooth. If it is too thick, add a half teaspoon of water and mix well. Spoon the mixture into a small plastic ziplock bag, close it and get the air out, and then snip the corner of the bag.

Pour the icing on the cake and frost.

This cake can be served with or without icing. We like ours warm with the rum icing on it. The rum icing melts slightly, like the icing on sweet rolls, or if you prefer, cool completely for a firmer icing. This is what it looks like iced.

Cut into bars and serve with a nice glass of cold milk. This recipe is a good gift for friends and family, accompanied by the recipe.

This is a closeup of the fruit nut bars. Store in a container with a tight-fitting lid.

Comments

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Bonnie D. Utahn

Bonnie Dare [Utahn] has shared this recipe with discussion groups:
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Diane Hopson Smith DeeDee2011

Nov 13, 2011

Bonnie these look and sound wonderful! I'm saving this! Thanks for sharing!

Pat Duran kitchenchatter

Nov 13, 2011

Yum- with all the recipes I have collected- I think I could open a restaurant. Thanks for the share.

Bonnie D. Utahn

I tried this recipe and say it's Family Tested & Approved!

Leila Rockwell leilaroc

Nov 13, 2011

I agree with Diane and Pat, they look great and with all the fruit, nuts and spices they definitely are a keeper for me.

Bonnie D. Utahn

Nov 13, 2011

Thanks, ladies!
@ Leila, they are the texture of a light fruitcake without all the sugar and fat. There is only 1/2 cup sugar in this recipe. No fat of any kind.

Bonnie D. Utahn

Nov 13, 2011

...the icing has fat in it, but the bars are good without icing.

Leila Rockwell leilaroc

Nov 13, 2011

Bonnie that makes it even better. I am printing it and thank you for posting it.

Bonnie D. Utahn

Nov 13, 2011

You are welcome, Leila. I am almost to the end of my recipes for my family cookbook, and am now starting on the desserts so there will be more to come. What a job!

Bonnie D. Utahn

Nov 13, 2011

...and I will probably have to add another mile to the treadmill to keep from gaining weight! LOL!

Leila Rockwell leilaroc

Nov 13, 2011

From the recipe's of all you great cooks that I have printed out I think I had better get me a treadmill. Keep posting them Bonnie as they all have looked great. Have a lot to make and taste yet.