FRUIT CAKE COOKIES RECIPE - BETTYCROCKER.COM
Somewhere along the line, fruit cake got a bad reputation—unfounded or not. And whatever you may think of this stalwart, we won’t argue with you. We’ll only invite you to consider this recipe. It takes what fruit cake does best and repackages it in the form of a soft and chewy cookie. What does fruit cake do best, you might ask? Let us tell you. Fruit cake combines sweet dried fruits (golden raisins and chopped dates), warm spices (nutmeg, cinnamon, cloves), citrus (orange zest), crunchy toasted almonds and brandy. In other words, all the flavors of the season are wrapped up in fruit cake. It’s a daring move and that’s exactly why it works. The bold flavors and colors—did we mention the sugar-sweet maraschino cherries and candied green cherries?—are as exuberant as Christmas itself. Forget what you thought you knew about fruit cake and let these fun, nostalgic cookies be your new—and much more delicious—definition.
Provided by Betty Crocker Kitchens
Total Time 2 hours 0 minutes
Prep Time 35 minutes
Yield 36
Number Of Ingredients 15
Steps:
- Heat oven to 350°F.
- In 1-quart saucepan, heat raisins, dates and brandy to simmering over medium heat. Remove from heat; let stand 15 minutes. Drain; set aside. Discard liquid.
- Meanwhile, in large bowl, stir together cake mix, brown sugar, orange zest, cinnamon, ginger and nutmeg. In small bowl, stir melted butter, egg and water until blended. Add butter mixture to cake mix-brown sugar mixture; beat with spoon until well blended. Add drained fruit, maraschino cherries, nuts and candied cherries.
- Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
- Bake 11 to 13 minutes or until edges are set. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
Nutrition Facts : Calories 110 , CarbohydrateContent 19 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 g, ServingSize 1 Cookie, SodiumContent 110 mg, SugarContent 13 g, TransFatContent 0 g
FRUIT & NUT CAKE TOPPING | FRUIT RECIPES | JAMIE OLIVER ...
This fruity cake topping jazzes up any Christmas cake recipe and looks really tempting and festive!
Total Time 15 minutes
Yield 12
Number Of Ingredients 6
Steps:
- Place the apricot jam in a small pan with a splash of water and simmer on a low heat, then remove from heat and leave to cool a little.
- Using a pastry brush, brush the top of the cake with jam and arrange your fruit on top, starting with the bigger pieces, dotting the smaller fruits and nuts in and around the gaps.
- Finish the cake by brushing everything with a final coat of the apricot glaze to give it a lovely gloss.
Nutrition Facts : Calories 218 calories, FatContent 15.0 g fat, SaturatedFatContent 1.3 g saturated fat, ProteinContent 2.4 g protein, CarbohydrateContent 17.1 g carbohydrate, SugarContent 17.01 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
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Cuisine https://schema.org/VegetarianDiet
Calories 470 calories per serving
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