Recipes with Candied Fruits | Taste Recipes https://www.tasteofhome.com/recipes/ingredients/fruits/dried-fruits/candied-fruits/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Mon, 20 Jan 2025 15:29:20 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Recipes with Candied Fruits | Taste Recipes https://www.tasteofhome.com/recipes/ingredients/fruits/dried-fruits/candied-fruits/ 32 32 Carrot Fruitcake https://www.tasteofhome.com/recipes/carrot-fruitcake/ Fri, 17 Jan 2025 19:11:34 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099408

Ingredients

  • 1-1/2 cups chopped nuts
  • 1 cup chopped mixed candied fruit
  • 1 cup chopped dates
  • 1 cup raisins
  • 3 cups all-purpose flour, divided
  • 2 cups sugar
  • 1-1/2 cups canola oil
  • 4 large eggs
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 3 cups finely shredded carrots
  • ICING:
  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons 2% milk
Text Ingredients

Directions

  1. In a small bowl, combine the nuts, candied fruit, dates and raisins. Add 1/2 cup flour; toss to coat.
  2. In a large bowl, combine sugar and oil. Add eggs, 1 at a time, beating well after each addition. In another bowl, mix the remaining 2 1/2 cups flour, baking powder, baking soda, cinnamon and salt. Gradually add to sugar mixture, beating until smooth. (Batter will be stiff.) Fold in carrots and nut mixture. Transfer to a greased and floured 10-in. tube pan.
  3. Bake at 350° for 75-80 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely.
  4. In a small bowl, mix confectioners' sugar and enough milk to reach desired consistency; drizzle over cake.

Nutrition Facts

1 piece: 565 calories, 29g fat (3g saturated fat), 53mg cholesterol, 395mg sodium, 75g carbohydrate (49g sugars, 4g fiber), 8g protein.

]]> Upside-Down Fruitcake https://www.tasteofhome.com/recipes/upside-down-fruitcake/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/upside-down-fruitcake/

Ingredients

  • 1/3 cup butter
  • 1/2 cup packed brown sugar
  • 1 tablespoon light corn syrup
  • 2 tablespoons bourbon
  • 1-1/2 cups chopped mixed candied fruit
  • CAKE:
  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 1 large egg, room temperature
  • 1/3 cup molasses
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup warm water
  • 1/2 cup chopped pecans
Text Ingredients

Directions

  1. Preheat oven to 350°. Line the bottom and sides of an 8-in. square baking pan with heavy-duty foil; grease foil. In a small saucepan, combine butter, brown sugar and corn syrup. Cook and stir over low heat until sugar is melted, about 5 minutes. Remove from heat; stir in bourbon. Pour into prepared pan. Sprinkle with candied fruit.
  2. In a large bowl, cream softened butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. Combine flour, ginger, cinnamon, salt, baking powder and baking soda; add to creamed mixture alternately with the warm water, beating well after each addition. Stir in pecans.
  3. Drop batter by spoonfuls over fruit; spread carefully. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 5 minutes before inverting onto a serving plate; remove foil. Serve warm.

Test Kitchen tip
  • Not a fan of candied cherries? Just use all candied citron or your favorite candied fruit instead.

    • Nutrition Facts

    1 piece: 521 calories, 22g fat (11g saturated fat), 66mg cholesterol, 386mg sodium, 81g carbohydrate (57g sugars, 4g fiber), 4g protein.

    ]]>         Stollen Butter Rolls https://www.tasteofhome.com/recipes/stollen-butter-rolls/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/stollen-butter-rolls/

    Ingredients

    • 1 package (1/4 ounce) active dry yeast
    • 1/4 cup warm water (110° to 115°)
    • 1 cup warm 2% milk
    • 2 large eggs, room temperature
    • 1/2 cup butter, softened
    • 1 tablespoon sugar
    • 1 teaspoon salt
    • 4-1/4 to 4-3/4 cups all-purpose flour
    • 3/4 cup chopped mixed candied fruit
    • 3/4 cup dried currants
    • 1/2 cup cold butter, cut into 24 pieces (1 teaspoon each)
    Text Ingredients

    Directions

    1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine warm milk, eggs, butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
    2. Turn out dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
    3. Punch dough down; turn out onto a floured surface. Knead candied fruit and currants into dough (knead in more flour if necessary). Divide and shape into 24 balls; flatten slightly. Place 1 teaspoon cold butter in center of each circle. Fold circles in half over butter; press edges to seal. Place in a greased 15x10x1-in. baking pan. Cover and let rise in a warm place until doubled, about 45 minutes.
    4. Preheat oven to 375°. Bake until golden brown, 15-20 minutes. Cool in pan 5 minutes; serve warm.

    Nutrition Facts

    1 roll: 198 calories, 9g fat (5g saturated fat), 37mg cholesterol, 178mg sodium, 28g carbohydrate (9g sugars, 1g fiber), 4g protein.

    ]]>         Miniature Christmas Fruitcakes https://www.tasteofhome.com/recipes/miniature-christmas-fruitcakes/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/miniature-christmas-fruitcakes/

    Ingredients

    • 1/2 cup light molasses
    • 1/4 cup water
    • 1 package (15 ounces) raisins
    • 1 pound candied fruit, chopped
    • 1 teaspoon vanilla extract
    • 1/2 cup butter, softened
    • 2/3 cup sugar
    • 3 large eggs, room temperature
    • 1 cup plus 2 tablespoons all-purpose flour
    • 1/4 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1/4 teaspoon ground allspice
    • 1/4 teaspoon ground cloves
    • 1/4 cup whole milk
    • 1 cup chopped nuts
    Text Ingredients

    Directions

    1. In a small saucepan, combine molasses and water; add raisins. Bring to a boil. Reduce heat; simmer for 5 minutes. Remove from heat; stir in candied fruit and vanilla. Cool.
    2. Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Add 1 eggs at a time, beating well after each addition. Combine the flour, baking soda and spices; add to the creamed mixture alternately with milk, beating well after each addition. Add fruit mixture, mixing well. Fold in nuts.
    3. Fill paper-lined miniature muffin cups almost full. Bake at 325° for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Store in airtight containers.

    Nutrition Facts

    1 miniature fruitcake: 84 calories, 2g fat (0 saturated fat), 9mg cholesterol, 18mg sodium, 18g carbohydrate (13g sugars, 1g fiber), 1g protein.

    ]]>         Cherry Christmas Slices https://www.tasteofhome.com/recipes/cherry-christmas-slices/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/cherry-christmas-slices/

    Ingredients

    • 1 cup butter, softened
    • 1 cup confectioners' sugar
    • 1 large egg, room temperature
    • 1 teaspoon vanilla extract
    • 2-1/4 cups all-purpose flour
    • 1 cup red candied cherries, halved
    • 1 cup green candied cherries, halved
    • 1 cup pecan halves
    Text Ingredients

    Directions

    1. Cream butter and sugar. Add egg and vanilla; beat until fluffy. Add flour; mix well. Stir in cherries and pecans. Chill 1 hour.
    2. Shape dough into three 6-in.-long logs; wrap securely and place in a freezer container. Freeze until ready to bake, or up to 2 months.
    3. To bake, cut frozen logs into 1/8-in. slices and place on ungreased baking sheets. Bake at 325° until edges are golden brown, 10-12 minutes. Cool on wire racks.

    Nutrition Facts

    1 cookie: 37 calories, 2g fat (1g saturated fat), 5mg cholesterol, 14mg sodium, 5g carbohydrate (3g sugars, 0 fiber), 0 protein.

    ]]>         Fruitcake Christmas Cookies https://www.tasteofhome.com/recipes/fruitcake-christmas-cookies/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/fruitcake-christmas-cookies/ A twist on classic fruitcake, these easy fruitcake cookies are as festive as they are fun to bake.]]>

    Ingredients

    • 1 cup butter, softened
    • 3/4 cup packed brown sugar
    • 1 large egg, room temperature
    • 1/2 teaspoon vanilla extract
    • 1-2/3 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1-1/2 cups dates, finely chopped
    • 4 ounces red candied cherries, halved
    • 4 ounces candied pineapple, diced
    • 1/2 cup whole hazelnuts, toasted
    • 1/2 cup coarsely chopped pecans
    • 1/2 cup coarsely chopped walnuts
    Text Ingredients

    Directions

    1. Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients.
    2. Drop dough by tablespoonfuls onto greased baking sheets. Bake until golden brown, about 15 minutes. Store in an airtight container. (Cookies are best after a few days.)

    Fruitcake Cookies Tips

    How do you toast whole hazelnuts for fruitcake cookies?

    Bake whole hazelnuts in a shallow pan in a 350°F oven until fragrant and lightly browned about 7 to 10 minutes, stirring occasionally. To remove the skins, wrap hazelnuts in a tea towel; and rub with the towel to loosen skins. Alternatively, you can also toast them in a dry skillet over medium heat following the same instructions as the oven method. Check out all the different ways to toast nuts!

    How can you make fruitcake cookies your own?

    Fruitcake cookies are a great way to try out different nuts, dried and candied fruits and experimenting with new flavors and textures. If you're feeling adventurous, try making your own dried fruit to incorporate into your fruitcake cookies!

    Can you make fruitcake cookies ahead of time?

    Yes—we even recommend making these cookies a few days prior to serving them. This will allow the flavors from the candied fruits to fully develop. If stored in an airtight container, the cookies will keep at room temperature for 3 to 4 days and in the freezer for up to 3 months. Here’s a guide to how long different types of cookies last.

    —Ellie Crowley, Taste Recipes Culinary Assistant

    Nutrition Facts

    1 cookie: 118 calories, 7g fat (3g saturated fat), 14mg cholesterol, 65mg sodium, 14g carbohydrate (9g sugars, 1g fiber), 1g protein.

    ]]>         Daisy’s Fruitcake https://www.tasteofhome.com/recipes/daisy-s-fruitcake/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/daisy-s-fruitcake/

    Ingredients

    • 3 cups chopped peeled tart apples (about 2 large)
    • 2 cups sugar
    • 1/2 cup apple juice
    • 3 large eggs, room temperature
    • 3/4 cup vegetable oil
    • 1 teaspoon vanilla extract
    • 3 cups all-purpose flour
    • 2 teaspoons apple pie spice
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 2 cups coarsely chopped pecans
    • 1/2 pound candied red cherries, halved
    • 1/2 pound candied green cherries, halved
    • 1/2 pound diced candied pineapple
    Text Ingredients

    Directions

    1. Line three 8x4-in. loaf pans with waxed paper; grease the paper and set aside. In a large bowl, combine apples, sugar and apple juice; let stand for 15 minutes. In a bowl, combine the eggs, oil and vanilla. Add to apple mixture; mix well. Combine the flour, apple pie spice, baking soda and salt; add to apple mixture and mix well. Fold in pecans, cherries and pineapple. Pour into prepared pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Remove waxed paper. Cool completely.
    Editor's Note: Fruitcakes may be baked in eight 5-3/4-in. x 3-in. x 2-in. loaf pans; bake for 40-45 minutes.

    Nutrition Facts

    1 slice: 174 calories, 7g fat (1g saturated fat), 13mg cholesterol, 88mg sodium, 26g carbohydrate (18g sugars, 1g fiber), 2g protein.

    ]]>         Danish Julekage https://www.tasteofhome.com/recipes/danish-julekage/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/danish-julekage/

    Ingredients

    • 2 packages (1/4 ounce each) active dry yeast
    • 1/4 cup warm water (110° to 115°)
    • 2 cups warm milk (110° to 115°)
    • 1 cup sugar
    • 1/2 cup butter, softened
    • 1 tablespoon shortening
    • 2 teaspoons salt
    • 1 teaspoon ground cardamom
    • 3 eggs, beaten
    • 8-1/2 to 9 cups all-purpose flour
    • 1 cup raisins
    • 1 cup chopped candied fruit
    • FILLING:
    • 2 tablespoons butter, melted
    • 1/4 cup sugar
    • TOPPING:
    • 1/4 cup sugar
    • 2 tablespoons all-purpose flour
    • 1/2 teaspoon ground cardamom
    • 2 tablespoons cold butter
    Text Ingredients

    Directions

    1. In a bowl, dissolve yeast in warm water. Add milk, sugar, butter, shortening, salt, cardamom, eggs and 4 cups flour; beat until smooth. Stir in raisins, candied fruit and enough remaining flour to form a soft dough.
    2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
    3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12x9-in. rectangle. Brush with butter and sprinkle with sugar to within 1/2-in. of edges. Roll up, jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
    4. Preheat oven to 350°. For topping, combine sugar, flour and cardamom; cut in butter until mixture resembles coarse crumbs. Sprinkle over loaves. Bake 50-60 minutes or until golden brown. Remove from pans to cool on wire racks.

    Nutrition Facts

    1 slice: 253 calories, 6g fat (3g saturated fat), 33mg cholesterol, 213mg sodium, 46g carbohydrate (18g sugars, 2g fiber), 5g protein.

    ]]>         Cherry Kisses https://www.tasteofhome.com/recipes/cherry-kisses/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/cherry-kisses/

    Ingredients

    • 4 large egg whites
    • 1-1/4 cups sugar
    • 1/3 cup chopped walnuts
    • 1/3 cup chopped pitted dates
    • 1/3 cup chopped candied cherries
    Text Ingredients

    Directions

    1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and the sugar is dissolved. Fold in the walnuts, dates and cherries.
    2. Drop by teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 300° for 20-30 minutes or until firm to the touch. Cool for 1 minute before removing to a wire rack. Store in an airtight container.

    Nutrition Facts

    2 each: 45 calories, 1g fat (0 saturated fat), 0 cholesterol, 7mg sodium, 10g carbohydrate (9g sugars, 0 fiber), 1g protein.

    ]]>         Eggnog Fruit Bread https://www.tasteofhome.com/recipes/eggnog-fruit-bread/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/eggnog-fruit-bread/

    Ingredients

    • 3 large eggs, room temperature
    • 1 cup vegetable oil
    • 1-1/2 cups sugar
    • 3/4 teaspoon vanilla extract
    • 3/4 teaspoon rum extract
    • 1-1/2 cups eggnog
    • 3 cups all-purpose flour, divided
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground nutmeg
    • 1 cup candied fruit
    • 1/2 cup chopped walnuts
    Text Ingredients

    Directions

    1. In a large bowl, beat eggs and oil. Beat in the sugar, extracts and eggnog. Combine 2-1/2 cups flour, baking powder, salt and nutmeg; gradually add to egg mixture. Toss the fruit with remaining flour; stir into batter. Fold in walnuts.
    2. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

    Nutrition Facts

    1 each: 197 calories, 9g fat (2g saturated fat), 27mg cholesterol, 82mg sodium, 26g carbohydrate (16g sugars, 1g fiber), 3g protein.

    ]]>         Lebkuchen https://www.tasteofhome.com/recipes/lebkuchen/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/lebkuchen/

    Ingredients

    • 1/2 cup butter, softened
    • 1/2 cup sugar
    • 1/3 cup packed brown sugar
    • 2 large eggs, room temperature
    • 1 cup molasses
    • 1/4 cup buttermilk
    • 1/2 teaspoon anise extract
    • 4-1/2 cups all-purpose flour
    • 1-1/2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1/2 teaspoon each ground allspice, cardamom and cloves
    • 1/2 cup ground walnuts
    • 1/2 cup raisins
    • 1/2 cup pitted dates
    • 1/2 cup candied lemon peel
    • 1/3 cup sweetened shredded coconut
    • 1/4 cup candied orange peel
    • 3 tablespoons candied pineapple
    • GLAZE:
    • 1/2 cup sugar
    • 1/4 cup water
    • 2 tablespoons confectioners' sugar
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Line a 15x10x1-in. baking pan with parchment.
    2. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses, buttermilk and extract. In another bowl, whisk flour, baking powder, baking soda, cinnamon, salt, allspice, cardamom and cloves; gradually add to creamed mixture and beat well. Stir in walnuts.
    3. Place raisins, dates, lemon peel, coconut, orange peel and pineapple in a food processor; pulse until chopped. Stir into batter; press into prepared pan. Bake 25-28 minutes or until lightly browned.
    4. For glaze, in a small saucepan, bring sugar and water to a boil; boil 1 minute. Remove from heat; whisk in confectioners' sugar. Spread over warm bars. Cool completely in pan on a wire rack.

    Nutrition Facts

    1 bar: 187 calories, 4g fat (2g saturated fat), 17mg cholesterol, 137mg sodium, 36g carbohydrate (23g sugars, 1g fiber), 2g protein.

    ]]>         White Fruitcake https://www.tasteofhome.com/recipes/holiday-white-fruitcake/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/holiday-white-fruitcake/

    Ingredients

    • 1 package (8 ounces) chopped mixed candied fruit
    • 1-1/4 cups golden raisins
    • 1 cup chopped walnuts, toasted
    • 3 cups all-purpose flour, divided
    • 2 cups butter, softened
    • 2 cups sugar
    • 6 large eggs, room temperature
    Text Ingredients

    Directions

    1. Preheat oven to 275°. Line bottoms of four greased 9x5-in. loaf pans with parchment; grease parchment.
    2. In a small bowl, toss candied fruit, raisins and walnuts with 1/2 cup flour. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in remaining flour. Fold in fruit mixture.
    3. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pans 10 minutes before removing to wire racks to cool.

    Nutrition Facts

    1 piece: 133 calories, 7g fat (4g saturated fat), 33mg cholesterol, 61mg sodium, 16g carbohydrate (10g sugars, 1g fiber), 2g protein.

    ]]>         Candied Fruitcake Squares https://www.tasteofhome.com/recipes/candied-fruitcake-squares/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/candied-fruitcake-squares/

    Ingredients

    • 1/2 cup all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1-1/4 cups chopped dates
    • 3/4 cup chopped candied pineapple
    • 3/4 cup chopped red candied cherries
    • 1 large egg
    • 1/4 cup packed light brown sugar
    • 1/2 teaspoon vanilla extract
    • 2 cups pecan halves
    Text Ingredients

    Directions

    1. Line an 8-in. square baking dish with parchment, letting ends extend up sides of pan; grease and set aside.
    2. In a large bowl, mix the flour, baking powder and salt. Add the dates, pineapple and cherries; toss to coat. In a small bowl, whisk the egg, brown sugar and vanilla until blended; stir into fruit mixture. Stir in pecans. Press firmly into prepared baking dish.
    3. Bake at 325° for 35-40 minutes or until a toothpick inserted in center comes out clean and top is golden. Cool in pan for 10 minutes. Using parchment, transfer to a wire rack. Remove paper; cool fruitcake completely.
    4. Using a serrated knife, cut into 1-in. squares. Store in an airtight container.

    Nutrition Facts

    1 piece: 44 calories, 2g fat (0 saturated fat), 3mg cholesterol, 16mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 1g protein.

    ]]>         Gingerbread Fruitcake Cookies https://www.tasteofhome.com/recipes/gingerbread-fruitcake-cookies/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/gingerbread-fruitcake-cookies/

    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
    Text Ingredients

    Directions

    1. 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.
    2. Bake until set, 8-10 minutes. Cool on pans 1 minute. Remove from pans to wire racks to cool completely.
    3. In a small bowl, mix confectioners’ sugar and enough orange juice to reach desired consistency. Spread or drizzle over cookies. Let stand until set.
    To make ahead: Dough can be made 2 days in advance. Iced cookies can be stored in covered containers at room temperature for 1 week or in the freezer for up to 1 month.

    Nutrition Facts

    1 cookie: 111 calories, 4g fat (1g saturated fat), 3mg cholesterol, 91mg sodium, 19g carbohydrate (15g sugars, 1g fiber), 1g protein.

    ]]>         Fruitcake Bars https://www.tasteofhome.com/recipes/fruitcake-bars/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/fruitcake-bars/

    Ingredients

    • 3/4 cup butter, softened
    • 1-3/4 cups packed brown sugar
    • 3 large eggs
    • 1 tablespoon vanilla extract
    • 1-1/2 cups all-purpose flour
    • 3 cups coarsely chopped walnuts
    • 1-1/2 cups coarsely chopped candied pineapple
    • 1-3/4 cups red and green candied cherries, halved
    • 2 cups pitted dates, halved
    Text Ingredients

    Directions

    1. In a large bowl, cream the butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Add flour and walnuts; mix well. Spread evenly into a greased 15x10x1-in. baking pan. Sprinkle with pineapple, cherries and dates; press lightly into dough.
    2. Bake at 325° for 45-50 minutes or until lightly browned. Cool on a wire rack. Cut into bars.

    Nutrition Facts

    1 each: 87 calories, 4g fat (1g saturated fat), 10mg cholesterol, 21mg sodium, 13g carbohydrate (10g sugars, 1g fiber), 1g protein.

    ]]>         Holiday Divinity https://www.tasteofhome.com/recipes/holiday-divinity/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/holiday-divinity/

    Ingredients

    • 2 cups sugar
    • 1/2 cup water
    • 1/3 cup light corn syrup
    • 2 egg whites
    • 1 teaspoon vanilla extract
    • 1/8 teaspoon salt
    • 1 cup chopped walnuts, toasted
    • 1/4 cup diced candied cherries
    • 1/4 cup diced candied pineapple
    Text Ingredients

    Directions

    1. In a heavy saucepan, combine the sugar, water and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Cook over medium heat, without stirring, until a candy thermometer reads 250° (hard-ball stage). Remove from the heat.
    2. Meanwhile, in a stand mixer, beat the egg whites until stiff peaks form. With mixer running on high speed, carefully pour hot syrup in a slow, steady stream into the mixing bowl. Add vanilla and salt. Beat on high speed just until candy loses its gloss and holds its shape, about 10 minutes. Stir in nuts and fruit.
    3. Drop by teaspoonfuls onto waxed paper. Store in airtight containers.
    Editor's Note: The use of a hand mixer is not recommended for this recipe.

    Nutrition Facts

    1 each: 289 calories, 7g fat (0 saturated fat), 0 cholesterol, 59mg sodium, 56g carbohydrate (49g sugars, 1g fiber), 4g protein.

    ]]>         Cherry Coconut Bars https://www.tasteofhome.com/recipes/cherry-coconut-bars/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/cherry-coconut-bars/

    Ingredients

    • 1 cup all-purpose flour
    • 3 tablespoons confectioners' sugar
    • 1/2 cup cold butter, cubed
    • FILLING:
    • 2 large eggs, room temperature
    • 1 cup sugar
    • 1 teaspoon vanilla extract
    • 1/4 cup all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 3/4 cup chopped walnuts
    • 1/2 cup quartered maraschino cherries
    • 1/2 cup sweetened shredded coconut
    Text Ingredients

    Directions

    1. In a small bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire rack.
    2. For filling, in a small bowl, combine the eggs, sugar and vanilla. Combine flour, baking powder and salt; add to the egg mixture and mix well. Stir in walnuts, cherries and coconut. Spread over crust. Bake for 20-25 minutes or until firm. Cool on a wire rack. Cut into bars.

    Test Kitchen Tips
  • Crack eggs one at a time into a separate small cup or bowl before adding them to the rest of your ingredients. That saves you from accidentally adding bad eggs to a batter, spoiling all your ingredients. It also makes it easier to fish out a shell if any does fall in.
  • Cutting butter into dry ingredients results in tiny bits of flour-coated butter throughout the dough, creating a cookie crust that is both tender and crumbly at the same time. If you don’t have a pastry blender, use 2 knives to cut in the cold butter.
  • Can't resist a taste before the party begins? Cut the bars and arrange them on a plate. Your guests will never guess there's a piece missing.
  • Hungry for more? Try our best-ever cherry desserts.

    • Nutrition Facts

    1 bar: 94 calories, 5g fat (2g saturated fat), 19mg cholesterol, 56mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.

    ]]>         Fruit Cake https://www.tasteofhome.com/recipes/holiday-fruitcake/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/holiday-fruitcake/

    Ingredients

    • 1-1/2 cups whole red candied cherries
    • 1-1/2 cups whole green candied cherries
    • 3 cups diced candied pineapple
    • 10 ounces golden raisins
    • 1 pound walnut halves
    • 1 cup shortening
    • 1 cup sugar
    • 5 large eggs, room temperature
    • 4 tablespoons vanilla extract
    • 3 cups all-purpose flour
    • 3 teaspoons baking powder
    • 1 teaspoon salt
    Text Ingredients

    Directions

    1. Preheat oven to 300°. Combine fruits and walnuts. In another bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit mixture; stir to coat.
    2. Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.

    Fruitcake Tips

    Can you soak the fruitcake mix-ins before adding them to the batter?

    Yes! You can soak the fruit in alcohol, such as rum, spiced rum or brandy, as well as nonalcoholic options, including orange or apple juice or spiced tea. Keep them in a covered container overnight at room temperature. Drain off any liquid before combining with the other ingredients.

    Can you make fruitcake in other types of pans?

    If you don’t have a 10-in. tube pan, we recommend making the fruitcake in two 9x5-in. loaf pans.

    How should you grease the tube pan?

    To grease a tube pan with ease, rub butter or shortening around the pan using a paper towel, then sprinkle with a thin layer of flour. Next, check out other fruitcake recipes, including upside-down fruitcake, mini fruitcakes and fruitcake squares.
    —Julie Schnittka, Taste Recipes Senior Editor

    Nutrition Facts

    1 piece: 686 calories, 32g fat (5g saturated fat), 58mg cholesterol, 342mg sodium, 92g carbohydrate (61g sugars, 4g fiber), 10g protein.

    ]]>         Julekake (Norwegian Christmas Bread) https://www.tasteofhome.com/recipes/norwegian-christmas-bread/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/norwegian-christmas-bread/

    Ingredients

    • 1 package (1/4 ounce) active dry yeast
    • 1 cup warm water (110° to 115°)
    • 1/2 cup sugar
    • 1 large egg, room temperature
    • 1/4 cup butter, softened
    • 1/2 teaspoon salt
    • 1 teaspoon ground cardamom
    • 3-3/4 to 4 cups all-purpose flour
    • 1/2 cup raisins
    • 1/2 cup diced citron or mixed candied fruit
    Text Ingredients

    Directions

    1. In a bowl, dissolve yeast in warm water. Add sugar, egg, butter, salt, cardamom and 2 cups flour; mix well. Stir in raisins, citron and enough remaining flour to form a soft dough.
    2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 1 hour.
    3. Punch dough down; divide in half. Shape each portion into a flattened ball. Place in 2 greased 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 1 hour.
    4. Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to cool on wire racks.

    Nutrition Facts

    1 piece: 132 calories, 2g fat (1g saturated fat), 14mg cholesterol, 86mg sodium, 25g carbohydrate (10g sugars, 1g fiber), 3g protein.

    ]]>         Fruitcake Pie https://www.tasteofhome.com/recipes/fruitcake-pie/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/fruitcake-pie/

    Ingredients

    • Dough for single-crust pie
    • 1 cup pecan halves, divided
    • 3/4 cup red candied cherries, divided
    • 1/2 cup chopped dates
    • 1/4 cup chopped candied pineapple
    • 6 tablespoons butter, softened
    • 1/2 cup packed brown sugar
    • 3 large eggs, room temperature, lightly beaten
    • 1/2 cup light corn syrup
    • 1/4 teaspoon each ground cloves, ginger and nutmeg
    Text Ingredients

    Directions

    1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Set aside. Chop 1/2 cup pecans; set remaining pecan halves aside. Chop 1/2 cup cherries; halve remaining cherries and set aside. Combine the dates, pineapple and chopped pecans and cherries; sprinkle over crust.
    2. In a small bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in the eggs, corn syrup, cloves, ginger and nutmeg. Pour over fruit mixture. Top with the reserved pecan and cherry halves.
    3. Bake at 350° for 35-40 minutes or until set. Cool on a wire rack. Refrigerate leftovers.

    Nutrition Facts

    1 piece: 519 calories, 27g fat (10g saturated fat), 107mg cholesterol, 219mg sodium, 68g carbohydrate (40g sugars, 2g fiber), 5g protein.

    ]]>         German Christmas Cookies https://www.tasteofhome.com/recipes/german-christmas-cookies/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/german-christmas-cookies/

    Ingredients

    • 2 cups all-purpose flour
    • 1 cup sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon ground cloves
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground allspice
    • 2 large eggs
    • 1/2 cup butter, melted
    • 1/2 teaspoon grated lemon zest
    • 1/2 teaspoon anise extract
    • 1-1/2 cups chopped almonds
    • 1/2 cup chopped candied citron
    • Confectioners' sugar
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Combine first seven ingredients. In another bowl, combine eggs, butter, lemon peel and extract. Stir into dry ingredients just until moistened. Fold in almonds and citron.
    2. Shape into 1-in. balls and place 1 in. apart on greased baking sheets. Bake until set, 8-10 minutes. Roll warm cookies in confectioners' sugar; cool on wire racks. Store in an airtight container.

    Nutrition Facts

    1 cookie: 29 calories, 1g fat (0 saturated fat), 4mg cholesterol, 13mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 1g protein.

    ]]>         Bread Machine Panettone https://www.tasteofhome.com/recipes/panettone/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/panettone/

    Ingredients

    • 2/3 cup water (70° to 80°)
    • 1 large egg, room temperature
    • 1 teaspoon vanilla extract
    • 1/4 cup butter, softened
    • 3/4 teaspoon salt
    • 2-1/4 cups bread flour
    • 2 tablespoons sugar
    • 1 tablespoon nonfat dry milk powder
    • 1-1/2 teaspoons active dry yeast
    • 1/2 cup chopped mixed candied fruit
    • 1/2 cup golden raisins
    Text Ingredients

    Directions

    1. In bread machine pan, place the first 9 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
    2. Just before dough cycle is completed, add candied fruit and raisins.
    3. When dough cycle is completed, turn dough onto a lightly floured surface. Shape into a 9-in. round loaf; place in a greased 9-in. springform pan. Cover and let rise in a warm place until doubled, about 40 minutes.
    4. Preheat oven to 350°; bake until golden brown, 25-30 minutes. Cool on a wire rack. Remove sides of pan; cut into 10 wedges.

    Bread Machine Panettone Tips

    When is panettone typically served?

    Panettone is a traditional Christmas dessert in Italy. Try making these Christmas cookies from around the world next!

    What do you pair with panettone?

    Traditionally, panettone is enjoyed by itself with just a cup of coffee. Pair it with an espresso, latte, cappuccino or your favorite type of coffee. You could also butter it or add jam if you'd like. If you have leftover panettone to spare, try using it for French toast or bread pudding.

    How do you store bread machine panettone?

    Store this bread machine panettone at room temperature wrapped in plastic wrap or in an airtight plastic bag. It's best to use it up between one to three days so it's at its freshest. Follow more of our bread storage tips!

    Missing Christmas? Here's how to throw a Christmas in July party!

    Research contributed by Christina Herbst, Taste Recipes Assistant Digital Editor

    Nutrition Facts

    1 piece: 231 calories, 6g fat (3g saturated fat), 31mg cholesterol, 237mg sodium, 41g carbohydrate (15g sugars, 2g fiber), 5g protein.

    ]]>         Spiced Christmas Cookies https://www.tasteofhome.com/recipes/spiced-christmas-cookies/ Sun, 24 Sep 2017 23:58:00 +0000 http://origin-www.tasteofhome.com/recipes/spiced-christmas-cookies/

    Ingredients

    • 2 cups molasses
    • 1 cup butter, melted
    • 1 cup sour cream
    • 1 tablespoon lemon juice
    • 8 cups all-purpose flour
    • 1 cup packed brown sugar
    • 3 teaspoons each ground cinnamon, nutmeg and cloves
    • 2-1/4 teaspoons baking soda
    • 1 teaspoon grated lemon zest
    • 3/4 teaspoon salt
    • 3 cups chopped walnuts
    • 1-2/3 cups raisins
    • 1/4 cup chopped candied lemon peel
    • 1/4 cup chopped candied orange peel
    • FROSTING:
    • 4-1/2 cups confectioners' sugar
    • 1 cup heavy whipping cream
    • 2 tablespoons lemon juice
    • GARNISH:
    • 4 cups red and/or green candied cherries, cut as desired
    Text Ingredients

    Directions

    1. In a very large bowl, beat the molasses, butter, sour cream and lemon juice until well blended. Combine the flour, brown sugar, spices, baking soda, lemon zest and salt; gradually add to butter mixture and mix well. Stir in the walnuts, raisins and candied peels. Cover and refrigerate until easy to handle, about 30 minutes.
    2. Divide dough into 4 portions. On a lightly floured surface, roll out each portion to 1/4-in. thickness. Cut with a floured 2-1/4-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350° until bottoms are lightly browned, 10-12 minutes. Remove to wire racks to cool completely.
    3. Combine frosting ingredients until smooth. Frost cookies; decorate with cherries. Store in an airtight container.

    Nutrition Facts

    1 cookie: 187 calories, 6g fat (2g saturated fat), 11mg cholesterol, 81mg sodium, 32g carbohydrate (19g sugars, 1g fiber), 2g protein.

    ]]>         Easy Candied Fruit Cookies https://www.tasteofhome.com/recipes/easy-candied-fruit-cookies/ Tue, 26 Sep 2017 00:03:00 +0000 http://origin-www.tasteofhome.com/recipes/easy-candied-fruit-cookies/

    Ingredients

    • 1 package (10 to 12 ounces) vanilla wafers, crushed
    • 2 cups chopped pecans or walnuts
    • 1 can (14 ounces) sweetened condensed milk
    • 1 cup chopped candied pineapple
    • 1 cup red and green candied cherries, chopped
    • 1/4 cup confectioners' sugar
    Text Ingredients

    Directions

    1. In a large bowl, mix the first 5 ingredients until blended. Divide mixture into 3 portions. Shape each portion into a 10x2-in. rectangle. Roll each rectangle in confectioners' sugar to coat. Wrap; refrigerate 2 hours or until firm.
    2. Unwrap and cut logs crosswise into 1/2-in. slices. Refrigerate in airtight containers.

    Nutrition Facts

    1 cookie: 86 calories, 4g fat (1g saturated fat), 3mg cholesterol, 33mg sodium, 12g carbohydrate (9g sugars, 0 fiber), 1g protein.

    ]]>         Almond-Filled Stollen https://www.tasteofhome.com/recipes/almond-filled-stollen/ Tue, 26 Sep 2017 00:03:00 +0000 http://origin-www.tasteofhome.com/recipes/almond-filled-stollen/

    Ingredients

    • 1-3/4 cups chopped mixed candied fruit
    • 1/2 cup plus 2 tablespoons rum, divided
    • 2 packages (1/4 ounce each) active dry yeast
    • 1/2 cup warm water (110° to 115°)
    • 1-1/2 cups warm 2% milk (110° to 115°)
    • 1-1/4 cups butter, softened
    • 2/3 cup sugar
    • 2-1/2 teaspoons salt
    • 2 teaspoons grated lemon zest
    • 1 teaspoon almond extract
    • 7 to 8 cups all-purpose flour
    • 4 large eggs, room temperature
    • 1/3 cup slivered almonds
    • 1 can (8 ounces) almond paste
    • 1 large egg yolk
    • 2 teaspoons water
    • 2 to 2-1/4 cups confectioners' sugar
    Text Ingredients

    Directions

    1. In a small bowl, combine candied fruits and 1/2 cup rum; let stand, covered, 1 hour.
    2. In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, butter, sugar, salt, lemon zest, almond extract, remaining rum, yeast mixture and 4 cups flour; beat on medium speed until smooth. Cover and let stand in a warm place, about 30 minutes.
    3. Beat in eggs. Stir in enough remaining flour to form a soft dough (dough will be sticky). Drain candied fruit, reserving rum for glaze. Reserve 1/2 cup candied fruit for topping. Stir almonds and remaining candied fruit into dough.
    4. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
    5. Punch down dough; divide into 3 portions. On a greased baking sheet, roll each portion into a 12-in. circle. Crumble one-third of the almond paste over one-half of each circle. Fold dough partially in half, covering filling and placing top layer within 1 in. of bottom edge. Cover with kitchen towels and let rise in a warm place until doubled in size, about 1 hour. Preheat oven to 375°.
    6. In a small bowl, whisk egg yolk and water; brush over loaves. Bake 30-35 minutes or until golden brown. Cover loosely with foil if tops brown too quickly. Remove from pans to wire racks to cool completely.
    7. In a small bowl, mix reserved rum with enough confectioners' sugar to make a thin glaze. Drizzle over stollen. Sprinkle with reserved candied fruit.

    Nutrition Facts

    1 slice: 278 calories, 10g fat (5g saturated fat), 44mg cholesterol, 241mg sodium, 43g carbohydrate (21g sugars, 2g fiber), 5g protein.

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