Fruitcake Cookies

Every year I make a fruitcake for my dad. My grandma made them every year but I never got her recipe so I had to go with my own. I've been making it for over 30 years. I love fruitcake just as much as my dad does but sometimes it's a little much. Sometimes a cookie is just what I'm looking for and now I have to look no further than my own little kitchen. These are outstanding! Switch up the fruits if you're not a fan of candied fruit (which I am, by the way). Really a good...and easy cookie. This recipe makes about 6 dozen cookies but you can certainly freeze the dough and bake them as needed.
Fruitcake Cookies

1 cup butter ~ room temp
2 cups brown sugar
2 eggs ~ beaten
3 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup candied green cherries
1/2 cup candied red cherries
1/2 cup golden raisins
1/2 cup candied pineapple
1/2 cup chopped pecans

In a large bowl, mix together the flour, salt, cinnamon, baking soda, and cream of tartar with a whisk. Set aside.

Cream butter and sugar in a large mixing bowl until well blended.

Add eggs. 

Add flour mixture.

Add fruit and nuts. 

Divide dough in thirds.  Wrap in wax paper to form three logs.

Store in the refrigerator overnight.

Slice into 1/4 inch slices.

Bake on greased cookie sheet in 350 degree oven for 10 - 15 minutes or until golden in color.

Here's the line up. Oops! Left the

out of the picture.

Whisk the dry ingredients.

In a separate bowl, combine 

the butter and brown sugar.

Add the eggs.

Stir in the dry ingredients.

Add the fruit and nuts.

Pretty dough!

Plop about 1/3 of the dough onto 

some waxed or parchment paper.

Fold the paper over the dough a few inches.

With a dough scraper or even a 

ruler...or your hand, pull the 

scraper toward you against the paper 

while holding the free edge of the paper.

See what happens? A pretty dough log!

This recipe will make three logs. 

Chill them overnight before baking. 

Or freeze for later use...thaw in the 

fridge before slicing.

Slice into 1/4 inches slices for baking.

Yummyyyyy!!!!!

My Dad's Favorite Fruitcake

Okay...this is for all you fruitcake haters out there. You just THINK you hate fruitcake. What you hate is the IDEA of fruitcake being a mass-produced, dry brick that tastes like something that's been sitting in the back of your grandmother's pantry for 18 years. But fresh fruitcake can't be beat! And if you don't care for candied fruit, then use dates instead. Add in some dried apricots or cranberries. There are so many options. Please don't say you hate it until you try THIS!! It's moist and crazy good. I've been using this recipe for years and years...it's just perfect!!! And yup... it's my dad's favorite.

My Dad’s Favorite Fruitcake



3 cups flour
1 ½ cups sugar
2 teaspoons salt
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup orange juice
1 cup vegetable oil
4 eggs
¼ cup dark corn syrup
2 cups golden raisins
1 pound candied mixed fruit
2 cups pecan halves

Preheat oven to 275 degrees.

Line two loaf pans with foil and spray with cooking spray.

Combine all ingredients (EXCEPT FRUITS AND NUTS) in a large mixing bowl. Mix on low until combined then beat for 3 minutes on medium-high, scraping bowl occasionally.

Stir in fruits and nuts.

Divide mixture into prepared pans.

Bake 2 ½ - 3 hours or until toothpick inserted comes out clean. Cover with foil the last hour of baking to prevent over-browning, if necessary.

Brush with glaze. (Recipe follows)

Wrap in plastic wrap and store in the refrigerator.


Glaze: (optional)

½ cup sugar
½ cup water

Boil sugar and water together about 10 minutes. Cool then brush over cooked fruitcakes.

 
Here's what you need for 
the yummiest fruitcake ever!

 
Stir together the dry ingredients.

 
Then mix the wet together. 
Include the eggs in this step.

 
Mix the wet and dry together.

 
Then add the fruits and nuts.

 
Line your pans with foil then 
spray them WELL with cooking 
spray. I show large and small pans 
here but I used two large and one 
small. I just shorted the large pans 
a little bit to make a small one, too.

 
Pour the batter into the prepared pans.

 
Bake it up and brush with the 
glaze if you want! So good!!