Above is my fruitcake for last year! I spent ages on those little marzipan fruits. 🙂
This post may seem a bit early for some, but serious fruitcake-makers are already eyeing ingredients for their favorite Christmas sweet/the omnipresent fruitcake everyone loves to hate.
Included with my cookbook software is a wonderful heritage fruitcake recipe called Christmas Cake (English fruitcake) that has been in the family for generations. My cookbook software also comes with quite a few of my favorite recipes, but you have the option to keep them or not, as desired, for your own cookbook. (During the software’s development process we decided to include recipes to share so users could better visualize the end product they were making.) The family recipe for Christmas Cake takes time, but the end result is stunning.
My other favorite shortcut to holiday fruitcake is more of an American style – little tidbits made into bite size morsels with lots of flavor:
1 package date nut bread mix
1 cup Shredded coconut
1 cup Pitted dates, coarsely chopped
1 cup Walnuts, coarsely chopped
1 cup Pecans, coarsely chopped
1 cup Red and green candied cherries, coarsely chopped
Bourbon (if desired)
Prepare date nut bread mix according to package directions. Stir in all remaining ingredients, one at a time, until fruitcake bon-bon batter is mostly thick and stiff. If the fruitcake bon-bon batter is too thin, add more nuts or fruit. Spoon by teaspoons into festive holiday bonbon papers, and bake at 300 degrees for 15-20 minutes. When done, the fruitcake bon-bons should be moist inside but dry outside. Lovely served with any hot beverage.