Makes 40

Dried fruit, nuts, and warm spices vie for attention, irresistible with a cup of tea. Spread this beat-and-stir mixture in a pan and bake into an ultramoist block to cut into pieces and dust with confectioners’ sugar.

Butter (for the pan)

Flour (for the pan)

2¼ cups flour

1 teaspoon baking powder

¼ teaspoon baking soda

¾ teaspoon salt

2 teaspoons ground cinnamon

¾ teaspoon ground nutmeg

½ teaspoon ground allspice

¼ teaspoon ground cloves

4 eggs plus 1 extra yolk

1½ cups dark brown sugar

? cup granulated sugar

2 teaspoons vanilla extract

½ pound (2 sticks) unsalted butter, melted and cooled to tepid

1¾ cups pitted dates, diced

1½ cups dried apricot halves, diced

¾ cup raisins

1? cups walnuts, coarsely chopped

Confectioners’ sugar (for sprinkling)

1. Set the oven at 350 degrees. Butter a 9-by-13-inch baking pan. Dust the pan with flour, tapping out the excess.

2. In a bowl whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and cloves to blend them.

3. In an electric mixer, beat the eggs and extra yolk at medium-high speed for 1 minute. Add the dark brown sugar in 2 additions, beating for 2 minutes after each addition. Add the granulated sugar and beat 1 minute more. Blend in the vanilla and butter. With the mixer set on its lowest speed, beat in the flour mixture only until blended. With a rubber spatula, scrape down the sides of the bowl often.

4. Remove the bowl from the mixer stand. With a large metal spoon, stir in the dates, apricots, raisins, and walnuts. Transfer the batter to the pan and spread it evenly, smoothing the top.

5. Bake for 40 minutes, or until just set and the block pulls away from the sides of the baking pan. Transfer to a wire rack to cool completely. Refrigerate for 2 hours.

6. Make 3 horizontal cuts and 4 vertical cuts to form 20 bars. Cut each in half to make 40 pieces. Use a small offset spatula to remove the bars from the pan. Store in an airtight container for up to 2 days. Just before serving, dust the tops with confectioners’ sugar. Lisa Yockelson

Lisa Yockelson can be reached at Bakinggirlauthor@gmail.com.