Fruitcake and Christmas Fruit Cake Cookie Recipes

I realize many people consider “Fruitcake” a dirty word, a repulsive concoction, a laughing stock excuse for a dessert.  I think part of the problem is that too many people have had fruitcake which was dry, and had the small chopped bits of mystery fruit, instead of big chunks of cherries and pineapple.  Not everyone had the good fortune to grow up among old fashioned Southern stock dessert “foodies”.  These recipes will change your mind about fruitcake.  I have outlined 3 family fruitcake recipes, including 1 “to die for” fruitcake which is a fairly big project, and 2 recipes that are fast and easy.  Fruitcake sound like too much work?  I can appreciate that sentiment.  Try fruitcake-inspired Christmas Cookies, sometimes called Lizzies.  And finally, if you don’t want to be bothered with cooking at all?  I’ve shared with you my favorite “for purchase” fruitcake. 

This is my absolute favorite fruitcake.  My mom got the recipe from a work carpool friend many years ago when she was working shift work.  Her friend scribbled the recipe on a paper scrap in the car.  This cake is moist, full of fruit, and with a slightly creamy richness. 

1 lb butter, softened

1 lb sugar

12 small or 10 large eggs

1 lb plain flour

2 tsp baking powder

1 tsp salt

1- Cream butter and sugar. 

2- Add eggs 1 or 2 at a time, beating after each egg

3- Sift together flour, salt and baking powder

4- Mix with electric mixer. 

1 pint of fig preserves

1 lb raisins

1 ½ candied cherries, red and green, cut in halves or quarters

1 ½ candied pineapple, yellow, cut in 1/2” pieces

1 quart of pecans, or pecans and brazil nuts, chopped

1 fresh grated coconut, or 1 large bag of frozen fine flake coconut

1 c scuppernong wine

1 c self rising flour

1- Coat raisins, cherries, pineapple, nuts and coconut with flour extra large bowl or pan. 

2- Pour batter over coated fruit mixture. 

3- Add fig preserves and wine.

4- Stir to combine. 

5- Grease large tube pan with Crisco.  Line pan with waxed paper.  Apply Crisco to paper. 

6- Pour mixture into tube pan, distributing evenly. 

7- Bake at 250 degrees for 2 ½ hours. 

Another recipe from my mom.  She insisted I take down this recipe, guaranteed easy. 

4 c pecans

2 c coconut

½ lb red cherries

½ lb green cherries

½ lb pineapple

1 lb raisins

2 cans Eagle Brand milk

1- Cut cherries in halves or quarters, cut pineapple in ½” pieces.  Chop nuts. 

2- Combine all ingredients. 

3- Grease tube pan with Crisco.  Line pan with waxed paper.  Apply Crisco to paper. 

4- Pour mixture into tube pan, distributing evenly. 

5- Bake at 250 to 300 degrees for 1 ½ hours or until done. 

This recipe is from Grandma B.  This is one of my brother’s fond memories of the holidays.  This refrigerator cake was always around from Thanksgiving through New Year’s and beyond. 

1 box graham crackers, crushed

1 lb coconut

1 lb pecans, chopped

1 lb raisins

½ c sugar

2 jars cherries

1 can Eagle Brand milk

1- Combine all ingredients except milk.  Then mix in milk.

2- Cut front and 2 sides of graham cracker box, so that the top opens and closes like a book. 

3- Line cracker box with waxed paper. 

4- Pour cake batter into box. 

5- Refrigerate. 

I made similar cookies to these once over 20 years ago, called Lizzies.  To me they were fruitcake cookies.  I was making a variety of holiday goodies for friends and relatives for Christmas.  The great thing about these cookies was that the recipe said they kept for several weeks if stored in an air tight container, which turned out to be true.  I have no idea where that recipe came from or disappeared to, but this recipe is from Miss Lula Mae W from the church I grew up going to. 

2 sticks butter, softened

1 c packed brown sugar

3 eggs, well beaten

3 c flour

½ tsp soda

1 tsp cinnamon

¾ lb raisins

½ c sherry wine, or ½ c milk

7 c nuts, chopped

1 lb candied pineapple

1 lb candied cherries

1 lb dates

1- Cream butter and sugar. 

2- Mix in eggs to combine. 

3- Add flour, soda, cinnamon and wine. 

4- Add nuts and fruit. 

5- Drop by spoonfuls on well greased cookie sheet. 

6- Bake at 300 degrees for 20 to 30 minutes. 

Makes about 100 cookies. 

About 6 years ago, I came across an article in People Magazine about the Trappist Monks of Assumption Abbey in Ava Missouri.  The monks have been baking fruitcakes for 19 years.  I have ordered them most years, for delivery a couple times a year for my mom ever since discovering them.  They are simply the best fruitcake I have ever had outside of those baked by my mom.  Seems that each year you need to order earlier for Christmas because they run out.  My brother said we should keep Assumption Abbey our secret!  I think of these fruitcakes as homemade away from home.  The fruitcakes are 2 lbs.  Prices including delivery are $29.50 US, $34.50 Canada, and $45.50 all other exports.  They will pray for you if you indicate on your order that you desire this. 

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MOM’S CAKES:

Mom’s Best Layer Cakes- German Chocolate Cake

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Mom’s Best Layer Cakes- Red Velvet Cake

Mom’s Best Layer Cakes- Japanese Fruit Cake

Mom’s Best Layer Cakes- Peter Paul Cake

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Mom’s Best Layer Cakes- 14 Karat Cake

Mom’s Best Pound Cakes

Cake Frosting Recipes

HOLIDAY TRADITIONS:

Thanksgiving Southern Family Feast Recipes

Fruitcake and Christmas Cookie Recipes

Recipes- My Family’s Traditional Christmas Treats