Gingerbread Fruitcake Food

GINGERBREAD FRUITCAKE COOKIES

Gingerbread Fruitcake Cookies image

Here's a recipe that combines two holiday classics-gingerbread and fruitcake-into one yummy favorite. I spread on a simple glaze made from confectioners' sugar and orange juice. -Jamie Jones, Madison, Georgia

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 8

Ingredients

1 package (14-1/2 ounces) gingerbread cake/cookie mix
1/4 cup butter, melted
1/4 cup water
1 container (8 ounces) chopped mixed candied fruit
1/2 cup chopped pecans
1/2 cup raisins
1-1/4 cups confectioners' sugar
1 to 2 tablespoons orange juice

Steps:

Preheat oven to 350°. In a large bowl, mix cookie mix, melted butter and water to form a soft dough. Stir in candied fruit, pecans and raisins. Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets., Bake 8-10 minutes or until set. Cool on pans 1 minute. Remove from pans to wire racks to cool completely., In a small bowl, mix confectioners' sugar and enough orange juice to reach desired consistency. Spread or drizzle over cookies. Let stand until set.

Nutrition Facts : Calories 111 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 91mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

GINGERBREAD FRUITCAKE

Gingerbread Fruitcake image

Yes, I know there are people who don't like fruitcake. But I am not one of them. When I saw this recipe, I knew I had to try it. It is easy to make -- and delicious! It adds a dash of fun to your hostess table. Actually I don't know where i even found this recipe, but I've had it a long time. If you make your own candied orange peel, it will add special goodness to this recipe.

Provided by Lorraine of AZ

Categories Dessert

Time 1h40m

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup butter, at room temperature
3/4 cup light brown sugar, sifted
5 eggs, separated
2 1/2 cups sifted flour
2 teaspoons ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon mace
1 cup light molasses
1/4 cup orange juice
1 cup dates, snipped
1 cup pecans, chopped
1/2 cup candied orange peel

Steps:

Preheat oven to 300 degrees F. Place a large pan of hot water on bottom rack. Heavily grease a 10-cup tube or Bundt pan.
Beat butter until smooth and soft. Gradually add brown sugar and beat until light and fluffy. Beat in egg yolks.
Sift together the flour and spices. Reserve 1/2 cup. Add dry ingredients to butter mixture alternately with the molasses and orange juice beginning and ending with the dry ingredients.
Sprinkle the dates, pecans, and candied orange peel with the reserved flour mixture. Beat egg whites until stiff. Fold into batter. then fold in floured nuts and fruits.
Pour mixture into prepared pan and bake on center rack for 1 hour and 15 minutes. Loosen edges and invert onto serving platter.

Nutrition Facts : Calories 522.7, Fat 20, SaturatedFat 7.4, Cholesterol 130.2, Sodium 120.6, Carbohydrate 81.4, Fiber 3.6, Sugar 47.1, Protein 8

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