Are you a fruitcake lover or hater?
I adore fruitcake in all shapes and forms, which I can thank my mother for.
She is a serious fruitcake baker, making loaves upon loaves each Christmas, and in my biased opinion, she makes the best.
The wonder of a great fruitcake is that it just keeps getting better. Not to gross you out, but the other day I had a piece of fruitcake that I made last Christmas and it was undeniably delicious. It was still flavourful and super moist, thanks to the generous amount of brandy soaked cheesecloth I had it wrapped in.
If you are not a fan of fruitcake, you are most likely turning up your nose at me, but please give me one more chance. One more chance to show you how you could possibly appreciate and maybe even like fruitcake a bit more.
This cookie is going to win you over or just make you even more excited if you love fruitcake as much as I
- ½ cup butter
- 1 cup coconut palm sugar or brown sugar
- 2 eggs
- ½ tsp almond extract
- 1 tsp vanilla extract
- 2½ cups flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cloves
- ½ cup candied mixed peel
- ½ cup red and green glace cherries
- ½ cup walnuts
- 1 egg
- 1 cup icing sugar
- 1½ tbsp brandy (or milk)
- ½ tsp orange zest
- In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla and almond extract. Whisk together flour, baking powder, cinnamon, salt, nutmeg, and cloves; add to butter, stirring just until combined. Fold in citrus peel, red and green cherries and walnuts
- Divide dough in half. On lightly floured surface, shape each into 12-inch (30 cm) long rectangle. Place, 2 inches apart, on parchment paper–lined baking sheet; press to flatten slightly. Brush lightly with egg white.
- Bake in 325ºF (160ºC) oven until light golden and just firm to the touch, about 30 minutes. Let cool on pan on rack for 10 minutes.
- Transfer logs to cutting board. Using chef's knife, cut diagonally into ½-inch thick slices. Stand slices upright, about ½ inch apart, on baking sheet. Bake in 300ºF oven until almost dry, about 35 minutes. Transfer to rack; let cool completely.
- Glaze: Whisk icing sugar with brandy; drizzle over tops of biscotti.
Recipe Inspiration: http://www.canadianliving.com/food/fruitcake_biscotti.php
In other news… I made a gingerbread house!
I just love this tradition. I love making them for the candy, their imperfections, yummy smells etc. Some how I always mess up the size of the pieces, even after pre-measuring. This year I ended up with a wonky shaped roof and had to re-bake. It’s always a good idea to have extra gingerbread on hand.
One year my sister and I made a gingerbread cake instead of gingerbread cookies, we were so confused when it came out of the oven; how were we to build a house with a 9×13″ fluffy cake?…Fail! We continued on and made an actual gingerbread dough for a house. We free handed our design and ended up with a structure that was more like a ginormous barn. We had to prop it up from the inside with stacked soup cans and pencil crayons. That one definitely wen down in the books!
I turned 30, ate lots of mussels, drank wine and ate cake, it was pretty great! (note huge pile of mussels in front of me)
And I made a Christmas tree!
Happy day to you