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Cookie, Fruitcake

kept byaileeoops
recipe byAllRecipes

I used what I had in my cupboard, candied lemon and orange peel, candied fruit and maraschino cherries. No dates, so use what you want.


3 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1 cup unsalted butter, at room temperature
1/3 cup granulated sugar
1 tablespoon honey
3 eggs
1/2 cup buttermilk
2 tablespoons sherry
1 teaspoon brandy extract
1 1/2 to 7 cups chopped mixed nuts
2 cups chopped raisins
2 cups pitted chopped dates
1 pound candied pineapple, coarsely chopped
1 pound red and green candied cherries, chopped

Original recipe makes 12 dozen cookies

Preheat oven to 300 degrees F (150 degrees C). Grease several baking sheets. Sift together the flour, cinnamon, cloves and baking soda in a bowl; set aside.
Beat together the butter honey and sugars in a large mixing bowl until fluffy, about 5 minutes. Beat in the eggs, one at a time. Gradually beat the flour mixture into the butter mixture, alternating each addition with about 2 tablespoons of milk until all the milk is incorporated and the dough is soft. Beat in the sherry, brandy and mix in the nuts, raisins, dates, pineapple, and cherries until thoroughly mixed. Drop the dough by rounded teaspoons onto the prepared baking sheets.
Bake in the preheated oven until the cookies are set and the bottoms are very lightly browned, 20 to 30 minutes. Cool on wire racks.

PREP 20 mins
COOK 25 mins
READY IN 1 hr 30 mins

Cook's Note
You can substitute vanilla sherry for the sherry.



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