I’m not a huge fruitcake fan. It’s an ole school, weird holiday gift that people like to give, but it always feels like a dense rock at the bottom of my belly whenever I eat a piece.
I like the concept of fruitcake but I knew I needed to put a twist on this holiday ‘must have’ for some, by creating a lighter, fluffier version.
After a couple batches, this is what I came up with…
It’s not too heavy, it’s not too sweet, and the dried fruit soaked in orange liquor gives it a little chew!
1 ½ cups all purpose flour
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ cup (1 stick) of unsalted butter at room temperature
½ cup packed brown sugar
½ cup granulated sugar
3 small eggs
2 teaspoons vanilla extract
¼ cup of milk
3 cups of chopped pecans
1 ½ cups of Craisins
2 cups of dried fruit chopped up (cherries, pineapple, apricots)
Preheat your oven to 300 degrees and line your cookie sheets with parchment paper.
Chop up all your dried fruit and place it in a separate bowl. Pour 2-4 tablespoons for orange liquor over the fruit—I like to use Grand Marnier.
In a stand mixer or using a hand mixer, cream together the butter and sugar until fluffy. And then add in 1 egg at a time, mixing until well combined.
Add in the vanilla extract.
In a separate bowl, sift together all the dry ingredients.
Add the dry ingredients to the wet ingredients, alternating with a splash of the ¼ cup of milk each time.
Then by hand, fold in in the pecans and dried fruit, alcohol and all. Do not over mix.
BAKE A TESTER COOKIE (or two) SO YOU CAN DETERMINE THE PROPER COOKING TIME FOR YOUR OVEN.
Bake tablespoon sized cookies for 16 minutes (or until you determine what is best for your particular oven), or until the bottoms of the cookies are golden brown.
If you’re looking for a punchier alcohol taste, make the icing listed below and cover each cookie with a generous helping!
1 ½ cups of powdered sugar
3 tablespoons Grand Marnier
Products I Love to Use:
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