From my story, I Still Prefer Chocolate
Makes 16 two-inch by two-inch slices.
-Preheat oven to 350˚F
-Prepare an 8” x 8” brownie pan by greasing and lining with parchment paper.
1 cup all purpose flour
½ tsp cinnamon
1 cup firmly packed dark brown sugar
½ cup (1 stick) butter or butter substitute
In the bowl of a stand mixer fitted with the paddle attachment, mix the ingredients together on low speed until the mixture resembles wet sand.
Transfer the mixture to the prepared brownie pan. With your fingers or the flat bottom of a measuring cup, press the mixture into a even tight layer in the bottom of the pan.
2 large eggs
1 cup tightly packed brown sugar
1 tbsp vanilla extract
¼ tsp salt
¼ tsp cinnamon
2 tbsp all purpose flour
½ tsp baking powder
¾ cup roughly chopped walnuts
1 cup sweetened flaked coconut
¼ cup diced crystallized ginger
¼ cup chopped mission figs
¼ cup chopped calimyrna figs
¼ cup sliced candied pineapple (garnish)
¼ cup sliced papaya spears (garnish)
In the bowl of the stand mixer fitted with the paddle attachment, beat the eggs on medium speed until lightened, about two minutes. Add the brown sugar, and beat n medium until smooth. Add the vanilla and the salt and continue beating briefly.
Add the cinnamon, flour, and baking powder, and mix briefly just until combined.
Add the chopped ginger, figs, walnuts, and coconut. Using a rubber scraper, mix gently just until they are distributed into the filling.
Pour over the prepared crust. Decorate with the pineapple and papaya slices. Bake in the preheated oven for thirty minutes.
Allow the fruitcake to completely cool in the pan. Then remove from the pan and slice into squares.