Just like an English Fruit Cake that is loaded with calories but in a small cookie you can just have one or two and not worry about it .So you can ENJOY your fruit cake ....the rest you can FREEZE as they freeze really well and can take out only the amount you want to eat ......
They are not like an American fruit cake which most people seem to dislike this is a rich English fruit cake which most English people can not resist and eat too much of it ...this way you can control the amount you eat ...
As you can see in the photo below ..they make GREAT GIFTS too ...and can be frozen before the big day and then taken out on Christmas Eve or the day before and once defrosted completely packaged up for a gift
They are not like an American fruit cake which most people seem to dislike this is a rich English fruit cake which most English people can not resist and eat too much of it ...this way you can control the amount you eat ...
As you can see in the photo below ..they make GREAT GIFTS too ...and can be frozen before the big day and then taken out on Christmas Eve or the day before and once defrosted completely packaged up for a gift
INGREDIENTS :
3 cups chopped pecan nuts
1 (8-ounce) package chopped dates
1 (8-ounce) package candied pineapple, chopped
1 (4-ounce) package candied red cherries, chopped
1 (4-ounce) package candied green cherries, chopped
2 cups all-purpose (Plain) flour, divided
1/2 cup butter or margarine, softened
1 cup firmly packed brown sugar
2 eggs
1 teaspoon baking soda
2 tablespoons buttermilk (normal milk will do but just add a few drops of vinegar it )
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice (mixed spice)
1/2 teaspoon ground nutmeg
2 tablespoons rum or wine (optional)
3 cups chopped pecan nuts
1 (8-ounce) package chopped dates
1 (8-ounce) package candied pineapple, chopped
1 (4-ounce) package candied red cherries, chopped
1 (4-ounce) package candied green cherries, chopped
2 cups all-purpose (Plain) flour, divided
1/2 cup butter or margarine, softened
1 cup firmly packed brown sugar
2 eggs
1 teaspoon baking soda
2 tablespoons buttermilk (normal milk will do but just add a few drops of vinegar it )
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice (mixed spice)
1/2 teaspoon ground nutmeg
2 tablespoons rum or wine (optional)
DIRECTIONS:
Combine first 5 ingredients in a large mixing bowl; add 1 cup flour, stirring to coat well. Set aside.
Cream butter in a large mixing bowl; gradually add sugar, beating well.
Add eggs, beating until well blended.
Dissolve baking soda in buttermilk. Combine remaining flour, cinnamon, allspice, and nutmeg.
Add to creamed mixture alternately with buttermilk mixture and rum, beginning and ending with flour mixture.
Stir in fruit mixture.
Drop by heaping teaspoonfuls 2 inches apart onto lightly greased cookie sheets. Bake at 325°/170º/Gas Mark 3 for 12 minutes or until lightly browned. Remove from cookie sheets, and cool on wire racks.
Combine first 5 ingredients in a large mixing bowl; add 1 cup flour, stirring to coat well. Set aside.
Cream butter in a large mixing bowl; gradually add sugar, beating well.
Add eggs, beating until well blended.
Dissolve baking soda in buttermilk. Combine remaining flour, cinnamon, allspice, and nutmeg.
Add to creamed mixture alternately with buttermilk mixture and rum, beginning and ending with flour mixture.
Stir in fruit mixture.
Drop by heaping teaspoonfuls 2 inches apart onto lightly greased cookie sheets. Bake at 325°/170º/Gas Mark 3 for 12 minutes or until lightly browned. Remove from cookie sheets, and cool on wire racks.
 | Hope you make these You can make them anytime from now and freeze them On the big day you could always drizzle some icing (powdered Confectioner's sugar mixes with a few drops of water) Or dust with powdered confectioner's sugar for a snowy effect Enjoy Janet |
