Preheat the oven to 350°F and line a 9x13-inch baking pan with parchment paper, leaving a few inches of paper overhanging the long sides of the pan.

In a medium bowl, whisk together the flour, cinnamon, allspice, cloves, nutmeg, and salt. Add the dried fruit: figs, raisins, plums, and cranberries. Toss to coat in the flour and spice mixture; set aside.

With an electric mixer, or in a stand mixer cream together the butter and brown sugar until light and fluffy. Add the eggs, beating until thoroughly mixed. Add the vanilla and dry sherry; mix. Slowly add the flour and fruit mixture to the butter and eggs. Mix until just combined; fold in the toasted pecans.

Transfer the batter to the prepared pan and smooth the top with a rubber spatula. Bake until cooked through, about 22 to 26 minutes. Test with a wooden toothpick inserted in the middle. When it comes out mostly clean with a few crumbs attached, but no batter, they are done.

Place bars in the baking pan on a wire rack to cool for an hour. Using the parchment paper overhang, remove the bars from the baking pan, and continue to cool completely. Once the fruitcake bars are cool, cut into 32 bars (8 cuts by 4 cuts) using a serrated knife. Dust with confectioners' sugar before serving.