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Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas  

Fruitcake Slice 'N' Bakes

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

Southern Living DECEMBER 2013

  • Yield: Makes about 5 dozen
  • Hands-on:35 Minutes
  • Total:3 Hours, 10 Minutes

Ingredients

  • 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

Preparation

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.

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Fruitcake Slice 'N' Bakes recipe

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