Rum-Frosted Spice Squares

A buttery rum frosting covers these fine-textured spice bars with a hint of coffee and molasses.

1 cup vegetable shortening
1/2 to 3/4 cup sugar
2 eggs
2 1/4 cups all-purpose flour
1/4 cup wheat germ
1 teaspoon EACH cinnamon, cloves and ginger
1/2 teaspoon salt
1/2 cup raisins
6 to 8 tablespoons molasses
1 cup boiling water
1 teaspoon instant coffee
1 teaspoon baking soda
2 teaspoons grated lemon rind
Rum Frosting (recipe follows)

Cream together shortening and sugar until creamy and light. Beat in the eggs, one by one, blending well. Set aside.

Mix together the flour, what germ, spices and salt. Add raisins.

Stir molasses into the sugar mixture until well combined. Add the boiling water, instant coffee and baking soda. Stir in the flour mixture and lemon rind.

Spread batter into a greased 15-by-10-inch baking pan. Bake at 350 degrees F for about 25 minutes or until done. Cool on wire rack. Frost with Rum Frosting. Cut into bars to serve.

Rum Frosting:
Cream together 1/2 cup butter or margarine, 1 1/2 cups sifted powdered sugar and pinch of salt, mixing thoroughly. Add 1 teaspoon rum flavoring or 1 tablespoon rum. Blend in 1 to 2 tablespoons milk or enough to make frosting of spreading consistency.