Ingredients
1/2 cup butter, softened1/2 cup sugar1/3 cup packed brown sugar2 large eggs, room temperature1 cup molasses1/4 cup buttermilk1/2 teaspoon anise extract4-1/2 cups all-purpose flour1-1/2 teaspoons baking powder1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon each ground allspice, cardamom and cloves1/2 cup ground walnuts1/2 cup raisins1/2 cup pitted dates1/2 cup candied lemon peel1/3 cup sweetened shredded coconut1/4 cup candied orange peel3 tablespoons candied pineappleGLAZE:1/2 cup sugar1/4 cup water2 tablespoons confectioners’ sugar
Preparation
Preheat oven to 350°. Line a 15x10x1-in. baking pan with parchment.
In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses, buttermilk and extract. In another bowl, whisk flour, baking powder, baking soda, cinnamon, salt, allspice, cardamom and cloves; gradually add to creamed mixture and beat well. Stir in walnuts.
Place raisins, dates, lemon peel, coconut, orange peel and pineapple in a food processor; pulse until chopped. Stir into batter; press into prepared pan. Bake 25-28 minutes or until lightly browned.
For glaze, in a small saucepan, bring sugar and water to a boil; boil 1 minute. Remove from heat; whisk in confectioners’ sugar. Spread over warm bars. Cool completely in pan on a wire rack.
