Christmas Fruitcake Hermits

By The Canadian Living Test Kitchen

Tested till perfect

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Christmas Fruitcake Hermits

Christmas Fruit Cake Hermits
Photography by Yvonne Duivenvoorden

This recipe makes 84 cookies servings

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Nutritional Info
Per cookie: about -
cal 8080 cal
pro 1 g1g pro
total fat 3 g3g total fat
sat. fat 1 g1g sat. fat
carb 13 g13g carb
fibre 00 fibre
chol 7 mg7mg chol
sodium 31 mg31mg sodium
potassium 37 mg37mg potassium
% RDI: -
calcium 11 calcium
iron 22 iron
vit A 11 vit A
folate 44 folate
  • Preparation time: 20 minutes
  • Total time : 14 minutes

Bake these traditional Christmas cake flavours into easy last-minute bite-size cookies. Loaded with lots of candied fruit and nuts, these full-flavoured morsels will surely delight everyone.

Ingredients

  • 1/2 cup unsalted butter , softened1/2 cup unsalted butter, softened
  • 1/2 cup shortening 1/2 cup shortening
  • 1 cup packed brown sugar 1 cup packed brown sugar
  • 2 eggs 2 eggs
  • 1 tsp rum extract 1 tsp rum extract
  • 2-1/2 cups all-purpose flour 2-1/2 cups all-purpose flour
  • 1 tsp baking powder 1 tsp baking powder
  • 1 tsp cinnamon 1 tsp cinnamon
  • 1 tsp nutmeg 1 tsp nutmeg
  • 1 tsp ground ginger 1 tsp ground ginger
  • 1/2 tsp baking soda 1/2 tsp baking soda
  • 1/2 tsp salt 1/2 tsp salt
  • 1 cup red candied cherries , quartered1 cup red candied cherries or green candied cherries, quartered
  • 1 cup raisins 1 cup raisins
  • 1 cup candied citrus peel 1 cup candied citrus peel
  • 3/4 cup coarsely chopped pecans 3/4 cup coarsely chopped pecans
  • 84 pecan halves , (about 3 cups/750 mL) optional84 pecan halves, (about 3 cups/750 mL) optional
  • Rum Glaze:
  • 1-1/3 cups icing sugar 1-1/3 cups icing sugar
  • 3 tbsp amber rum 3 tbsp amber rum

Preparation

In large bowl, beat together butter, shortening and brown sugar until fluffy; beat in eggs, 1 at a time. Beat in rum extract.

In separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, baking soda and sa< stir into butter mixture in 3 additions. Stir in cherries, raisins, citrus peel and chopped pecans.

Drop by 1 tbsp (15 mL), 2 inches (5 cm) apart, onto parchment paper–lined baking sheets. Press pecan half (if using) onto each. Bake in 350°F (180°C) oven until bottoms are golden brown but centres are still soft, about 14 minutes. Transfer to racks; let cool completely.

Rum Glaze: In bowl, stir icing sugar with rum until smooth; drizzle about 1/2 tsp (2 mL) over each cooled cookie. Let dry until set, about 10 minutes.

Source : Canadian Living Holiday Cookbook: Fall 2010

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