I happen to like Fruit cake.... even those that they sold a few years back, for a buck.
But I refuse to pay $8 for a 2 inch wide by 4 inch long (mini loaf) fruitcake.
My mom made the best one... she would take a quarter of it out each year.
She made huge circle ones... and she wrapped it in rum soaked cheese cloth.
Each year resoaking the cheese cloth before she rewrapped the fruitcake.
And return it back to the freezer.
Needless to say, the 4th quarter REALLY REALLY tasted great... lol...
While I have made a few over the years.. making it in August for the season,
I haven't done one in about 5 years. Just can't get into Christmas baking in
August. When I came across a Christmas Fruitcake Cookie recipe, it seem like
the ideal thing to make. And it is good, even if you hate the cake you will like the
cookies... So here is the recipe.
Christmas Fruitcake Cookies...
Butter, softened 1 cup Sugar 1 1/2 cups
Eggs 2 Flour 2 1/2 cups
Salt 1/2 teaspoon Baking soda 1 teaspoon
Cinnamon 1/2 teaspoon Cloves, ground 1/4 teaspoon
Allspice, ground 1/4 teaspoon Dates, dried, chopped 1 cup
Pecans, chopped 2 cups Pineapple, dried, chopped 1 cup
Cherries, dried, chopped 1 cup
METHOD OF PREPARATION
1. Preheat an oven to 375 degrees.
2. In a large bowl, add the softened butter and sugar. Whisk until well blended.
3. Beat in the eggs well to incorporate.
4. Add the flour and spices. Mix well.
5. Add the dried fruits and nuts. Mix well.
6. Drop spoonfuls onto a lightly greased sheet pan and bake for 12-14 minutes.
7. Let rest then store in air tight container until