Fruitcake Slice 'N' Bakes

Southern Living
<p>Fruitcake Slice 'N' Bakes</p>
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas


Perfect for last-minute company, this dough can be stored in the refrigerator up to 1 week, or frozen up to 1 month.

Makes about 5 dozen


+ Add To Shopping List
1 cup candied fruit
1 teaspoon firmly packed orange zest
1 teaspoon loosely packed lemon zest
1/4 cup spiced or dark rum
2 cups butter, softened
3/4 cup granulated sugar
1/4 cup cane syrup*
1 1/2 teaspoons kosher salt
2 teaspoons vanilla extract
4 cups all-purpose flour
1 large egg, lightly beaten
3/4 cup chopped walnuts
Parchment paper


Hands-on: 35 Minutes
Total: 3 Hours, 10 Minutes

1. Soak candied fruit, orange zest, and lemon zest in spiced or dark rum 30 minutes.

2. Beat butter and next 4 ingredients at medium speed with an electric mixer 2 to 3 minutes or until creamy.

3. Add flour; beat until blended. Stir in fruit mixture. Divide dough into 4 portions, and shape each portion into an 8- x 2-inch log. Wrap in plastic wrap, and chill 1 hour.

4. Whisk together egg and 1 Tbsp. water. Unwrap logs, and brush with beaten egg. Sprinkle chopped walnuts over logs, pressing to adhere, and rewrap. Chill 30 minutes.

5. Preheat oven to 350°. Cut logs into 1/4-inch-thick slices; place 1 inch apart on 2 parchment paper-lined baking sheets. Bake 10 to 14 minutes or until edges are lightly browned, switching pans halfway through. Cool on baking sheets 5 minutes. Transfer to wire racks, and cool.

*Sorghum or honey may be substituted.

Created date

October 2013