Type what you have

Ingredients

• ✓ green candied cherry
• date
• dark rum
• red candied cherry
• candied pineapple
• pecan
• all-purpose flour
• baking soda
• milk
• shortening
• sugar
• egg
• orange juice
• nutmeg
• kosher salt

Instructions

1. 1 The day before: chop dates into small pieces and put in a glass bowl. Add rum. Cover with plastic wrap. Let sit for 8 hours, or overnight, to absorb the rum. You can leave this step out if you want but I find it makes the dates more delicious and the cookies have more flavor.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
3. 3 Dice candied cherries and pineapple into small pieces and place in a very large bowl; I use the top of my cake carrier. Add pecans, followed by dates. Add 1 cup flour. Toss well to coat all of the pieces and break them up so they are not sticking together.
4. 4 Whisk baking soda into the milk and let it dissolve.
5. 5 Mix shortening into the fruit. Add remaining flour, sugar, eggs, orange juice, nutmeg, salt, and milk-baking soda mixture. Mix together with your hands just until you no longer see the flour. Try not to overmix. The batter will be very dense.
6. 6 Use a small ice cream scoop or two teaspoons to drop the cookies onto the prepared pans, about 1 inch apart.
7. 7 Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool on wire cooling racks.

By MartieHomemade

Ingredients

• ✓ green candied cherry
• cream of tartar
• egg white
• all-purpose flour
• milk
• brandy
• almond extract
• egg yolk
• white sugar
• all-purpose flour
• shortening
• all-purpose flour
• candied pineapple
• golden raisin
• candied citron
• red candied cherry
• almond

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Place a pan of water in oven. Grease thoroughly and line with heavy brown paper one set of tier pans (one 9 inch, one 7 inch, and one 5 inch).
2. 2 In a large bowl combine ground almonds and fruits. Dredge with one cup flour.
3. 3 In a large bowl, cream together 1 cup flour and shortening. Gradually blend in white sugar. Beat in egg yolks and almond flavoring; beat until very light and fluffy. Mix together brandy and milk; add alternately with 4 1/2 cups flour to creamed mixture. Make 3 dry and 2 liquid additions, combining lightly after each.
4. 4 In another bowl, beat egg whites with cream of tartar to form stiff but moist peaks. Fold into batter. Fold in floured fruit mixture.
5. 5 Bake for 2 1/2 to 3 1/2 hours, depending on size of pan. Bake each cake until it tests done with a toothpick. Remove from pans, and lift off paper. Cool.

By Carol

Ingredients

• ✓ green candied cherry
• almond
• brazil nut
• walnut
• pecan half
• date
• red candied cherry
• all-purpose flour
• sugar
• baking powder
• salt
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line two 5x9-inch loaf pans with greased parchment paper.
2. 2 Combine almonds, Brazil nuts, walnuts, pecans, dates, red and green cherries; mix well.
3. 3 Sift together flour, sugar, baking powder, and salt. Combine with nut mixture and mix well.
4. 4 Beat eggs and vanilla, add to nut and flour mixture and mix well.
5. 5 Press into 2 lined loaf pans and bake for 1 1/2 to 2 hours. Set aside for 5 minutes and remove from pans. Completely cool on wire rack.

By Richard Reisner

Ingredients

• ✓ green candied cherry
• egg white
• molasses
• vanilla extract
• bourbon whiskey
• applesauce
• egg yolk
• white sugar
• brown sugar
• butter
• salt
• baking powder
• cocoa powder
• ginger
• allspice
• clove
• nutmeg
• cinnamon
• all-purpose flour
• bourbon whiskey
• orange juice
• almond
• walnut
• date
• raisin
• currant
• red candied cherry
• candied pineapple
• candied citron
• orange peel

Instructions

1. 1 On the first day, combine candied orange peel, candied citron, candied pineapple, red and green candied cherries, currants, raisins, walnuts, and almonds. Combine orange juice and 2/3 cup bourbon; pour over fruit and nuts. Stir and then cover tightly. Let fruit marinate in a cool place for a full day, or at least 20 hours.
2. 2 On the second day, line two 9x5-inch loaf pans with parchment paper or aluminum foil and grease the inside with cooking spray. Combine flour, cinnamon, nutmeg, cloves, allspice, ginger, cocoa, baking powder, and salt in a large bowl and stir with a whisk to blend.
3. 3 In a separate large bowl, beat butter, brown sugar, and white sugar until light and fluffy using an electric mixer. Stir in egg yolks until blended and then mix in applesauce, 1/2 cup bourbon, and vanilla until fluffy. Continue stirring, and add flour mixture gradually until well combined. Add molasses and stir to combine. When batter is thoroughly mixed, gently mix in fruit and nut mixture with all of its juices.
4. 4 In a separate bowl, whip egg whites with an electric mixer until they can hold a stiff peak. Fold egg whites into batter. Divide evenly between the prepared pans. Cover loosely with a towel and let batter stand 8 hours to overnight in a cool, dry place.
5. 5 On the third day, preheat the oven to 250 degrees F (120 degrees C). Place a large baking pan on the bottom shelf and pour boiling water into it until almost full. Place a baking sheet on the center shelf and place fruit cakes on the baking sheet.
6. 6 Bake for 2 1/2 hours in the preheated oven. Check water level and refill if needed. Cover cakes with a sheet of parchment paper, taking care not to let it touch the shelf. Continue to bake until a knife or toothpick inserted into the center comes out clean, about 1 hour more. Cool fruitcakes in the pans, and set over a wire rack. Once cool, remove cakes from the pans, and leave the parchment paper on. Sprinkle with more bourbon if desired and wrap in aluminum foil. Place in a tin or other sealed container and let sit 8 hours to overnight before serving.

By Cookin' Canuck