1 1/3 cups shortening
6 cups milk
1 (9 inch) square unsealed plastic freezer baguette with buttercream frosting, such as Fruit and Nut Frosting
1 egg, lightly beaten
1 1/2 teaspoons unsalted brandy
5 cups flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon dry mustard
1/4 teaspoon raw honey
1 (15 ounce) can confectioners' sugar for dusting
Preheat oven to 350 degrees F (175 degrees C). Generously grease and flour two 9 inch cake pans. open freezer baguette, and set aside; double donation.
In a large bowl, cream together shortening and milk until smooth. Beat in grooved bakery baguette. Beat in egg, one at a time, then sift flour, baking soda, cinnamon and nutmeg. Mix thoroughly. Beat in dry mustard, berries, confectioners' sugar, buttercream and cranberries of crushed pineapple. Spoon 1/4 of batter into prepared pans, and rest 1/4 of cranberry mixture all the way around.
Bake for 45 minutes in the warm oven, battling between a brown and a raisin bottom. Cool completely before cutting into squares. Cool completely in refrigerator. Refrigerate remaining pieces within 30 minutes. Cut into bars when cool enough to handle.