Fruitcake and Christmas-Fruit-Cake Cookie Recipes

Updated on November 17, 2016
rmcrayne profile image

Rose Mary's mother and all of her aunts are great Southern cooks. She likes to think she's not so bad herself.

I realize many people consider “fruitcake” a dirty word, a repulsive concoction, a laughingstock 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 at the end of this article.

Fruitcake
Fruitcake | Source

Friend of Mom Fruitcake

This is my absolute favorite fruitcake. My mom got the recipe from a work carpool friend many years ago when she was working. 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. Below are the recipes for the batter and the fruit filling.

How to Make the Batter

Ingredients:

  • 1 lb butter, softened
  • 1 lb sugar
  • 12 small or 10 large eggs
  • 1 lb plain flour
  • 2 tsp baking powder
  • 1 tsp salt

Instructions:

  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.

How to Make the Fruit Filling

Ingredients:

  • 1 pint of fig preserves
  • 1 lb raisins
  • 1 ½ lbs candied cherries, red and green, cut in halves or quarters
  • 1 ½ lbs 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

Instructions:

  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.


Fruitcake can be baked in multiple loaf pans.  Reduce bake time and check for doneness.  Photo from Flickr.com.
Fruitcake can be baked in multiple loaf pans. Reduce bake time and check for doneness. Photo from Flickr.com. | Source
This is NOT what a good fruitcake looks like.  It should be mostly fruit and nuts and little batter to bind it together.
This is NOT what a good fruitcake looks like. It should be mostly fruit and nuts and little batter to bind it together. | Source

Easy Fruit Cake

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

Ingredients:

  • 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

Instructions:

  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.

No bake fruitcake will be somewhat pale, looking a little like Claxton fruitcake.
No bake fruitcake will be somewhat pale, looking a little like Claxton fruitcake. | Source
This is NOT what your fruit mix should look like.  The cherries and pineapple should be prominent, not the raisins.
This is NOT what your fruit mix should look like. The cherries and pineapple should be prominent, not the raisins. | Source

Ice Box Fruitcake

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.

Ingredients:

  • 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

Instructions:

  1. Combine all ingredients except milk. Then mix in milk.
  2. Cut front and two 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.


Fruitcake Christmas Cookies

Christmas Cookies or Fruitcake Cookies
Christmas Cookies or Fruitcake Cookies | Source

Merry Christmas Cookies

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 airtight 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.

Ingredients:

  • 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

Instructions:

  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.


Assumption Abbey Fruitcake

Assumption Abbey Fruitcake.  I've ordered a couple dozen of these over the years for myself and for family.  They never disappoint!
Assumption Abbey Fruitcake. I've ordered a couple dozen of these over the years for myself and for family. They never disappoint! | Source
Slice of Assumption Abbey Fruitcake
Slice of Assumption Abbey Fruitcake | Source

Assumption Abby Fruitcake

Over 10 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 that 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 $32.50 US, $40.00 Canada, and $50.00 all other exports. They will pray for you if you indicate on your order that you desire this.


Questions & Answers

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      • ajwrites57 profile image

        AJ 

        3 years ago from Pennsylvania

        Wonderful recipes rmcrayne! Up and shared!

      • rmcrayne profile imageAUTHOR

        rmcrayne 

        7 years ago from San Antonio Texas

        Good luck M. Dangerous to make these things because it's hard to just have a taste. I think it's best to make for large gatherings, and don't plan on taking any home.

      • profile image

        7 years ago

        I love the recipes. just wish I could have the WW points

      • rmcrayne profile imageAUTHOR

        rmcrayne 

        7 years ago from San Antonio Texas

        Thanks for visiting myawn. My favorite is the one with the fig preserves and homemade wine.

      • myawn profile image

        myawn 

        7 years ago from Florida

        I have always liked the icebox fruitcake yummy!

      • rmcrayne profile imageAUTHOR

        rmcrayne 

        8 years ago from San Antonio Texas

        Thanks for reading and commenting Leop. Let me know how it turns out if you try it.

      • Leop profile image

        Leop 

        8 years ago

        The fruit cake recipe sounds really delicious. Well written and simple to follow instructions. Just in time for xmas. Love trying different recipes every holiday and I just found the right one.

      • rmcrayne profile imageAUTHOR

        rmcrayne 

        8 years ago from San Antonio Texas

        Thanks for reading and commenting.

        myownworld, if you have a British or other accent, my mom would be captivated with you. Be a hearty eater and you've won her over.

        Money Glitch, I decided to get some of Mom's recipes 5 or so years ago. It felt a little weird, but I'm glad I have them, and her. Lately we've spent lots of time on the phone, her dictating recipes to me.

      • Money Glitch profile image

        Money Glitch 

        8 years ago from Texas

        Another set of great recipes. I am thrilled that you are sharing these. My Mom is in heaven now, and unfortunately because many of her recipes were memorized and never put on paper, I don't have them. Again, thanks so much for sharing!

      • myownworld profile image

        myownworld 

        8 years ago from uk

        I have to meet your mom somehow...or at least, be able to make it to her Xmas lunch! am sure she's going to have plenty of delicious cakes ready! lol would u mind? Meanwhile, have printed out all your recipes of course; now all i need to do is to get my hands white! thanks for sharing these mouth watering recipes. x

      • rmcrayne profile imageAUTHOR

        rmcrayne 

        8 years ago from San Antonio Texas

        Tis' the season to be jolly Flightkeeper! Mom freezes whole, half and quarter cakes all the time. She swears by it. Says they are even moister.

      • Flightkeeper profile image

        Flightkeeper 

        8 years ago from The East Coast

        I am going to be so fat by the end of this Christmas season! Another recipe to add to my collection.

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