Best Fruitcake Cookies With Rum Glaze Recipes

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FRUITCAKE COOKIES WITH RUM GLAZE



Fruitcake Cookies with Rum Glaze image

Like fruitcake-only better! If you make these cookies nonalcoholic, you may wish to increase the rum extract for richer flavor. -Sheila Joan Suhan, Scottdale, PA

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 4 dozen.

Number Of Ingredients 19

1 cup golden raisins
3/4 cup dried cherries
1/2 cup diced dried apricots
3/4 cup water
1/4 cup rum or additional water
3/4 cup chopped pecans
1/3 cup diced crystallized ginger
1/3 cup diced candied orange peel
1 cup butter, softened
2 cups sugar, divided
2 large eggs, room temperature
1-1/2 teaspoons rum extract
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
GLAZE:
3 cups confectioners' sugar
3 to 5 tablespoons 2% milk
3 tablespoons rum or additional milk

Steps:

  • Place first 5 ingredients in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost absorbed, 12-15 minutes. Cool completely. Stir in pecans, ginger and orange peel., Preheat oven to 350°. Cream butter and 1-1/2 cups sugar until light and fluffy, 5-7 minutes. Beat in eggs and extract. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Stir in fruit mixture., Place remaining 1/2 cup sugar in a shallow bowl. Shape 2 tablespoons of dough into balls; toss in sugar to coat lightly. Place 2 in. apart on parchment-lined baking sheets., Bake until golden brown and just set, 11-13 minutes. Remove from pans to wire racks; cool completely., Mix glaze ingredients. Drizzle over cookies.

Nutrition Facts : Calories 176 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 92mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.

RUM FRUITCAKE COOKIES



Rum Fruitcake Cookies image

I love these cookies because they are so full of fruit and lots of raisins. It came from a Favorite Brand Names cookbook. I have been making them for Christmas for the past few years and everybody loves them! My co-workers love them too, so I always have to make them some too! I hate making fruitcake so these are much easier! I line my cookie sheets with parchment paper so they don't burn. My oven is quite hot so I lower the temperature by twenty five degrees. I don't bake them for as long because my oven is so hot. I bake them for eight minutes and they are just a nice shade of brown. Hope you like them!

Provided by Aunty Pen

Categories     Dessert

Time 40m

Yield 6 dozen

Number Of Ingredients 12

1 cup sugar
3/4 cup shortening
3 eggs
1/3 cup orange juice
1 tablespoon rum extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups chopped mixed candied fruit
1 cup raisins
1 cup nuts, coarsley chopped

Steps:

  • Preheat oven to 375 degrees farenheit( or lower) Lightly grease cookie sheets or use parchment paper. Set aside. Beat sugar and shortening in a large bowl until fluffy. Add eggs, orange juice and rum extract, beat 2 minutes.
  • Combine flour, baking powder, baking soda and salt in a small bowl. Add candied fruit, raisins and nuts. Stir into creamed mixture. Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheets. Bake 10 to 12 minutes (or not as long, depending on oven heat) Let cookies stand on cookie sheets 2 minutes. Remove to wire racks; cool completely.

Nutrition Facts : Calories 840.6, Fat 40.6, SaturatedFat 8.9, Cholesterol 105.8, Sodium 910.4, Carbohydrate 108.2, Fiber 4.7, Sugar 50.5, Protein 14.4

FRUITCAKE WITH RUM



Fruitcake With Rum image

This is a fantastic mixed fruitcake. I usually start making these in October for Xmas presents. Sometimes I make them in mini pans too. Absolutly delicious and a welcome gift. As they are sitting I add more rum to the soaked cheesecloth about every week to keep them moist. I found this recipe in a Montreal newspaper (The Gazette) and have use it for 20 years now. Time does not include overnight marinating time.

Provided by FrenchBunny

Categories     Dessert

Time 3h45m

Yield 2 loaves, 16-25 serving(s)

Number Of Ingredients 19

1 1/2 cups golden raisins
1 1/2 cups raisins
1 cup dates (chopped)
1 cup dried apricot (chopped)
1 cup golden fig (chopped)
1 cup blanched almond (whole)
1 cup pecans
1 1/2 cups candied citrus peel
1 cup candied cherry (halved)
1/2 cup dark rum
1 cup unsalted butter
1 cup brown sugar (packed)
4 eggs
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground cloves

Steps:

  • In a large bowl mix the first nine ingredients. Pour rum over and stir. Cover and let sit overnight. Stirring occasionally.
  • In a large bowl cream the butter with the brown sugar until fluffy.
  • Beat in eggs one at a time beating well after each egg.
  • In a medium bowl sift 2 cups of the flour with baking powder,salt, cinnamon, allspice and cloves.
  • Add dry ingredients to the creamed mixture and stir well.
  • Toss 1/4 cup flour with the rum soaked fruits.
  • Pour batter over the fruit mixture and mix really well. Batter will be very thick.
  • Spoon into two 9 X 5 loaf pans lined with greased brown paper. Smooth the tops of the batter in the pans. If you wish arrange some candied cherries and almonds on top of batter.
  • Place pans in middle of the oven which has been preheated to 275°F Also place a shallow pan of water on the bottom rack. Bake for 3 to 3 1/2 hours or until toothpick comes out clean. Place loaves in pan on rack for 15 minutes to cool completely. Remove paper or foil and wrap in rum soaked cheesecloth and wrap in foil. Store in cool, dry place for several weeks.

SPICED RUM FRUITCAKE



Spiced Rum Fruitcake image

This fruitcake not only can be made weeks ahead, it tastes better that way! You can substitute Brazil nuts, pecans and hazelnuts for the walnuts-or use a combination of nuts. -Jason Boor, Manchester, New York

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 1 loaf (16 slices).

Number Of Ingredients 10

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups chopped walnuts
1 package (8 ounces) pitted dates, chopped
1 cup maraschino cherries, halved
1/2 cup dried mangoes, chopped
3 large eggs, room temperature
3/4 cup packed brown sugar
1 cup spiced rum, divided

Steps:

  • Preheat oven to 300°. Line a 9x5-in. loaf pan with parchment, letting ends extend up sides of pan; grease and set aside., In a large bowl, mix the flour, baking powder and salt. Add the walnuts, dates, cherries and mangoes; toss to coat. In a small bowl, whisk the eggs, brown sugar and 1/2 cup rum until blended; stir into fruit mixture. Transfer to prepared pan., Bake until a toothpick inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan on a wire rack 20 minutes. Slowly pour remaining rum over cake. Cool completely. Wrap tightly and store in a cool, dry place overnight. Cut with a serrated knife.

Nutrition Facts : Calories 256 calories, Fat 11g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 96mg sodium, Carbohydrate 35g carbohydrate (25g sugars, Fiber 3g fiber), Protein 4g protein.

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