Okay, the title may lack a bit of logic, but it is accurate to describe the recipes below.
Let’s face it; this time of year fruitcake becomes the butt of many a holiday joke. Personally, I really don’t find the sweet treat to be so bad. I’m not a big fan of the traditional dark, liquor-laden fruity fruitcakes, but I have been known to snack on multiple pieces of fruitcake that have just a bit of candied fruit and nuts.
The following recipes come courtesy of my mom (she didn’t create them, but she does pull them out and make them this time of year) and perhaps that’s why I never had a problem eating them. I knew from which kitchen they were baked and neither featured secret or unidentifiable ingredients… like some fruitcakes are accused of containing.
The first recipe is for a fruitcake bar that is more like a cookie than a cake. It features a moist shortbread crust and is topped with a fruity mixture. The other recipe is a lighter fruitcake (both in color and texture). It tastes more like a pound cake with bits of fruit than a traditional fruitcake.
FRUITCAKE BARS
Ingredients:
Crust:
1-1/2 cups flour
1/3 cup sugar
3/4 cup butter
Topping:
1/2 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
4 eggs, slightly beaten
1 teaspoon vanilla
1 cup chopped candied fruit
1 cup chopped nuts
Powdered sugar
Directions:
Preheat oven to 350 degrees.
Combine crust ingredients and press into lightly greased 9-by-13-inch pan. Bake 10 minutes, until light brown.
To make topping: Sift together flour, baking powder and salt.
Mix sugar with eggs and vanilla. Toss fruit and nuts in flour and add to egg mixture. Pour over baked crust and return to oven 20 to 25 minutes.
Cut into bars when still warm; sprinkle with powdered sugar.
CHRISTMAS CAKE
Ingredients:
8-ounce package cream cheese
1 cup margarine
1-1/2 cups sugar
1-1/2 teaspoons vanilla
4 eggs
2-1/4 cups sifted flour
1-1/2 teaspoons baking powder
3/4 cups maraschino cherries, well-drained and cut in half
1 cup chopped nuts
Frosting:
1-1/2 cups powdered sugar
2 tablespoons evaporated milk
Directions:
Preheat oven to 325 degrees. Grease 1 tube pan.
Thoroughly blend cream cheese, margarine, sugar and vanilla. Add eggs one at a time, mixing well after each addition. Gradually add 2 cups of the flour.
Combine remaining 1/4 cup flour with cherries and nuts. Fold into batter. Pour batter into prepared pan. Bake 1 hour 20 minutes. Remove from pan immediately.
To make frosting: Combine sugar and milk and mix until smooth.
Glaze cake with frosting while still hot and decorate with more cherries and nuts.
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