White Fruitcake and Fruitcake Cookies {Foodie Friday}

December 13, 2013

For as long as I can remember, my family has celebrated Christmas with fruitcake. Not your run-of-the-mill, use-it-as-a-doorstop fruitcake. Not even close. In fact, I want you to forget everything you’ve ever heard about fruitcake and let me introduce you to the beauty that is glistening red and green cherries, plentiful pecans and moist white cake.

That’s right. I said, “white cake.” That’s the secret behind this delicious dessert. It’s only resemblance to the fruitcake you often find during the holidays is that it contains fruit and nuts and whiskey. It does contain alcohol, which will have your kitchen smelling like The Grove on game day, but the alcohol cooks out, leaving the cake rich and moist and full of flavor.

In my family, we enjoy it two ways. My dad adores the traditional cake his mother Thelma made, and my mom is famous for her fruitcake cookies. You can choose which you like best!

Thelma’s White Fruitcake


3 sticks butter
2 cups sugar
4 cups flour
6 eggs
1 lb. each: red candied cherries, green candied cherries, candied pineapples and chopped pecans
2 tsp. vanilla
2 tsp. baking powder
Dash of salt
3/4 cup whiskey


Chop candied fruits. Dust fruit and nuts with one cup of the flour and set aside. Cream butter and sugar. Gradually add flour, eggs, vanilla, whiskey, baking powder and salt. Mix well. Fold in fruit and nuts. Bake in greased and floured tube pan for 2 1/2 hours at 300 degrees.

YaYa’s Fruitcake Cookies


1 cup butter, softened
1 tsp baking soda
1 1/2 cups sugar
1 tsp cinnamon
2 eggs
2 – 8 oz. packages of chopped dates
2 1/2 cups all purpose flour
3 cups chopped pecans
1/2 tsp salt
8 oz. candied cherries
8 oz. candied pineapples
1/2 cup bourbon

Cream butter. Add sugar gradually until light and fluffy.

Add eggs and beat well.

Combine flour, salt, baking soda, and cinnamon. Add to creamed mixture.

Stir in the rest of the ingredients. Bake on a greased cookie sheet in preheated 350 degree oven for 13-15 minutes or until lightly browned.



**Don’t forget about the cookie swap link up on December 20th! Our fellow blogger friend Leslie Dees came up with this great idea! I mean, isn’t the best cookie swap the one that you don’t have to bake and take?!!


charliewhiteCharlie is a Mississippi Mom devoted to helping other mom’s in the great Hospitality State! Join Charlie over on her blog Mississippi Mom as she crafts, cooks and parents her darling Kiddo’s!

Rachelle Williams December 13, 2013 at 12:49 pm

Yum! I love a good fruit cake! In the past, I’ve made “Icebox Fruitcake”. I may have to try these this year instead!

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