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servings:

Fruitcake bars are very forgiving. You can bake them months ahead, and substitute almost any fruit or nut you like for one you don't. Aim for a balance of tastes and textures, and test to see if your selections work together, just pop a small handful in your mouth.

• 2 1/2 cups (15 ounces) dark raisins
• 2 1/2 cups (15 ounces) golden raisins
• 2 cups (9 ounces) dried currants
• 2 cups (11 ounces) dried sour cherries, coarsely chopped
• 2 1/2 cups (9 ounces) dried cranberries
• 1 cup (5 ounces) dried apricots, cut into 1/4-inch dice
• 3/4 cup honey
• 1 cup Cognac, Armagnac, or other brandy
• 1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pan
• 2 1/4 cups bread flour, plus more for dusting
• 1 tablespoon kosher salt
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 1/2 cups (5 ounces) walnuts, coarsely chopped
• 1 1/4 cups sugar
• 7 large eggs

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