FRUITCAKE COOKIES RECIPE EASY RECIPES

Name: Easy-peasy fruitcake
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: Serves 14-16
Ingredients: 4 tbsp rum or brandy; 1 orange , zested and juiced; 600g mixed dried fruit (sultanas, raisins, apricots, cherries, cranberries); 200g butter , very soft; 200g golden caster sugar; 4 eggs; 50g ground almonds; 200g plain flour; 100g pecan nuts or whole skinned almonds, chopped; 100g candied peel , chopped; 75g crystallised or candied ginger , chopped; apricot jam (warmed and sieved) or apricot glaze; candied pineapple , candied angelica, glacé cherries (a mixture of red, green and yellow if you can find them), crystallised ginger

EASY-PEASY FRUITCAKE RECIPE | BBC GOOD FOOD

Easy-peasy fruitcake recipe | BBC Good Food image

Try this lighter version of a classic Christmas fruitcake, bursting with festive spice and juicy fruit. Decorate with candied fruit and glacé cherries

Provided by Lulu Grimes

Categories Afternoon tea, Dessert, Treat

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 3 hours

Yield Serves 14-16

Number Of Ingredients 13

Ingredients

4 tbsp rum or brandy
1 orange , zested and juiced
600g mixed dried fruit (sultanas, raisins, apricots, cherries, cranberries)
200g butter , very soft
200g golden caster sugar
4 eggs
50g ground almonds
200g plain flour
100g pecan nuts or whole skinned almonds, chopped
100g candied peel , chopped
75g crystallised or candied ginger , chopped
apricot jam (warmed and sieved) or apricot glaze
candied pineapple , candied angelica, glacé cherries (a mixture of red, green and yellow if you can find them), crystallised ginger

Steps:

Put the rum (or brandy), orange zest and juice and mixed dried fruit in a bowl and stir. Leave to soak overnight.
Heat oven to 170C/150C fan/gas 3½. Double line a 20cm tin with baking parchment. Beat the butter and sugar together until light and fluffy. Whisk in the eggs one by one, then fold in the almonds and flour. Add a pinch of salt and fold in the soaked fruit mixture (and any remaining liquid in the bowl), along with the nuts, candied peel and ginger. Spoon the mixture into the tin and level the surface.
Bake for 1 hr, then turn the oven down to 150C/130C fan/gas 2 and bake for a further 2 hrs. Check the cake to see if it's pulling away from the sides of the tin and feels firm on top. If you need to, keep cooking for a further 15 mins. Cool in the tin. If storing in the tin, wrap the cake tightly first. Will freeze for up to two months.
To decorate, brush the cake with the apricot jam (or glaze) and arrange your choice of candied fruit on top. Will keep in a sealed container for up to three weeks.

Nutrition Facts : Calories 420 calories, FatContent 18 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 55 grams carbohydrates, SugarContent 44 grams sugar, FiberContent 3 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.4 milligram of sodium

FRUITCAKE CHRISTMAS COOKIES RECIPE: HOW TO MAKE IT

Fruitcake Christmas Cookies Recipe: How to Make It image

As holiday gifts, these rich fruit-and nut-filled cookies are pretty and practical. These are great make ahead Christmas cookies —the taste actually gets better over time! —Julia Funkhouser, Carson, Iowa

Provided by Taste of Home

Categories Desserts

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield about 3-1/2 dozen.

Number Of Ingredients 13

Ingredients

1 cup butter, softened
3/4 cup packed brown sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1-2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups dates, finely chopped
4 ounces red candied cherries, halved
4 ounces candied pineapple, diced
1/2 cup whole hazelnuts, toasted
1/2 cup coarsely chopped pecans
1/2 cup coarsely chopped walnuts

Steps:

Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Drop dough by teaspoonfuls onto greased baking sheets. Bake until golden brown, about 15 minutes. Store in an airtight container. (Cookies are best after a few days.)

Nutrition Facts : Calories 265 calories, FatContent 15g fat (6g saturated fat), CholesterolContent 33mg cholesterol, SodiumContent 168mg sodium, CarbohydrateContent 33g carbohydrate (23g sugars, FiberContent 2g fiber), ProteinContent 3g protein.

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