Transform traditional fruitcake into smaller bars for finger food at your next gathering. The generous dose of rum (or brandy, if you prefer) will help put everyone in the holiday spirit.
Preheat oven to 350°F. In a 4- to 5-qt. pot cook and stir brown sugar and butter over medium heat until melted and smooth. Cool 10 minutes.
Meanwhile, line a 13x9-inch baking pan with foil, extending foil over edges. Grease foil. In a medium bowl stir together flour, baking powder, cinnamon, and baking soda. Stir eggs, rum, and vanilla into brown sugar mixture. Stir in flour mixture. Fold in remaining ingredients until combined. Spread in prepared pan.
Bake 45 minutes or until evenly browned and set. Cool in pan on a wire rack. Using foil, lift out uncut bars. Cut into bars. Refrigerate up to 3 days.