So, you have once again been blessed with a fruitcake for Christmas. Frankly, you’re not quite sure about the blessed part. That dense, too sweet dessert is sort of gross and you’re thinking the best thing to do with it is to drop it on your neighbor’s front porch and run. However, if you don’t feel right doing that, there is a way to make fruitcake downright yummy. The other day, my mom (who is a grandma to the best bunch of kids ever) and I were debating what to do with a downright huge fruitcake she had received. I remembered that she was planning to make Florence Pekar’s Fruitcake cookies from a 1970′s Redbook recipe my grandma had passed down to us and was saying she hadn’t gotten the dried fruit for it yet. I suggested chopping up the fruitcake and substituting it for all the dried fruit in the cookies. Um, yum!
They were delicious. And that’s when I realized that most fruitcakes are kind of icky because there’s not much dough with the fruit. I wonder how fruitcake donuts, cupcakes and pancakes taste? Anyone want to experiment and let me know? I’m really leaning toward the donuts.
In the meantime, here’s the recipe from Florence Pekar with the fruitcake alteration:
1 and 3/4 cups of flour
1/2 teaspoon of baking soda
1/2 teaspoon salt
1/2 cup softened butter
1 cup firmly packed light brown sugar
1 large egg
1/4 cup sour milk (add a bit of lemon juice to regular milk to make sour milk.)
2 and 1/4 cups of chopped up fruitcake
- Heat oven to 375 degrees.
- Spray your cookie sheets with non-stick spray.
- Sift your flour, baking soda and salt into a bowl.
- In a separate bowl, work the butter until it is creamy.
- Add the sugar to the butter and stir until they are blended.
- Add an egg to the mixture and stir well.
- Gradually add the flour mixture and milk to your bowl, stirring as you go.
- Stir in the fruitcake pieces.
- Drop slightly rounded teaspoonfuls of dough two inches apart on a prepared cookie sheet.
- Bake 12-15 minutes, until the edges are lightly browned. Makes 6 to 7 dozen small cookies.