Best 6 Mamas Christmas Fruitcake Dee Dees Recipes

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Indulge in the delectable tradition of Christmas fruitcake with our cherished family recipe passed down through generations. This timeless classic, a true labor of love, is a symphony of candied fruits, aromatic spices, and rich nuts, all enveloped in a moist and flavorful cake batter. With meticulous attention to detail, our recipe ensures a moist and dense texture that keeps the cake fresh for weeks, making it the perfect edible gift or a festive centerpiece for your holiday table.

This article presents a collection of three exceptional Christmas fruitcake recipes that cater to various preferences and dietary restrictions. Our classic Mama's Christmas Fruitcake embodies the traditional flavors and textures of this beloved dessert, while the gluten-free version offers a delightful alternative for those with dietary limitations. For those who prefer a boozy twist, the Christmas Fruitcake with Rum Glaze adds an extra layer of decadence and sophistication. Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice bakers can create these culinary masterpieces.

Let's cook with our recipes!

MAMA'S ICEBOX FRUITCAKE RECIPE



Mama's Icebox Fruitcake Recipe image

My mother made one of these Icebox Fruitcakes almost every year for us at Christmas. Prepare the dry ingredients first, then melt the marshmallows with milk. Stir everything together, press into a dish and refrigerate overnight. It's easy.

Provided by Steve Gordon

Categories     Desserts

Time 40m

Number Of Ingredients 9

½ lb. Pecans, chopped
½ lb. English Walnuts, chopped
½ lb. Brazil Nuts, chopped
½ lb. Raisins, chopped
1 10z bag Miniature Marshmallows
½ lb. Graham Crackers, crushed
1 can Evaporated Milk, 12 ounce
½ cup Sweetened Flake Coconut
½ cup Maraschino Cherries with juice, chopped

Steps:

  • Prepare all the dry ingredients ahead of time as directed.
  • Chop the pecans, walnuts, brazil nuts, and raisins as needed.
  • Crush or chop the graham crackers.
  • Chop the maraschino cherries, saving the juice. Set aside for now.
  • Place the chopped nuts in a large mixing pan.
  • Add the chopped graham crackers.
  • Add the coconut.
  • Mix dry ingredients together to fully combine.
  • Place the marshmallows in a medium size sauce pot.
  • Add the milk.
  • Place the pot over Medium Low heat on your stove top.
  • Constantly stir this mixture until the marshmallows are fully melted.
  • Pour the marshmallow mixture over the crushed nuts and graham crackers.
  • Add the chopped cherries with juice.
  • Mix well, until fully combined.
  • Lightly butter a 9 x 13 x 2 casserole type dish or pan.
  • Place the mixture in the dish, spread evenly and press firmly.
  • Store in refrigerator until ready to serve.
  • Enjoy!

MAMA'S CHRISTMAS FRUITCAKE - DEE DEE'S



Mama's Christmas Fruitcake - Dee Dee's image

This has to be the very best fruitcake ever!! This recipe was passed down to my mother from her mother. I can remember mama making 2 to 4 of these cakes at a time for Christmas. Everything mama put into her fruit cakes was very fresh. She would crack a fresh coconut and grate it. The pecans she put in this cake were not...

Provided by Diane Atherton

Categories     Cakes

Time 3h30m

Number Of Ingredients 16

5 c all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp cloves
1 c butter or margarine
2 c sugar
5 eggs
3/4 c whiskey, or mogan david concord american red wine(add'l liquor is needed for soaking cheese cloth)
1 tsp vanilla
1 lb candied cherries, red and green, chopped coarsely
1 lb candied pineapple, chopped coarsely
3 c california golden raisins, cut up
4 c pecans, chopped coarsely
1 fresh coconut, grated

Steps:

  • 1. Sift all dry ingredients together. Coat fruit and nuts with just enough of flour mixture (about 1 cup) to ensure that the fruit does not stick together; set aside.
  • 2. Cream butter and sugar; add eggs 1 at a time, mixing well after each addition.
  • 3. Add remaining dry mixture to egg, sugar and butter mixture; add liquor and vanilla; mix well.
  • 4. Pour the creamed mixture over the fruit and nuts. Hand stir until mixed well.
  • 5. Pour into 2 10-inch waxed paper lined tube pans, garnish top of cake with cherries, pineapple slices and pecan halves; place in cold oven, set oven at 275 degrees; bake 2 1/2 to 3 1/2 hours or until a long skewer inserted into the center of the cake comes out with just a few moist crumbs. MY MOHTERS RECIPE STATES BAKE IN SLOW OVEN FOR ABOUT 2 1/2 HOURS. IT TOOK MUCH LONGER IN MY OVEN.
  • 6. Once cakes are done, cool and wrap in wine soaked cheesecloth, then in Reynolds Wrap and then wrap in towels.
  • 7. NOTE: The secret to these wonderful cakes is in the aging process. Mama would age her cakes from 2 to 3 weeks. Once a week she would un-wrap the cakes and pour enough liquor over the cakes to keep them moist until Christmas.

DEE DEE'S NO-BAKE ICEBOX FRUITCAKE AND NUT ROLL



Dee Dee's No-Bake Icebox Fruitcake and Nut Roll image

I think the non-fruitcake lover is going to love this cake! In an attempt to copy a recipe that the baker refused to share (many years ago), I came up with this wonderful recipe. I did some research on other recipes that I felt were similar and tweaked several to come up with this delish nut and fruit roll. I would have to say...

Provided by Diane Atherton

Categories     Other Desserts

Time 1h55m

Number Of Ingredients 10

5 sleeves of graham crackers, finely crushed
1 16-oz jar(s) maraschino cherries, well drained and halved
1 lb pecan pieces
1 lb walnut pieces
1 16-oz pkg flaked coconut, sweetened
1/2 lb raisins
1/2 lb crasins
1 can(s) sweetened condensed milk
1 lb marshmallows
1/2 c bourbon (if you choose not to use bourbon, use less cracker crumbs or add a fruit juice of your liking)

Steps:

  • 1. Combine cracker crumbs, cherries, nuts, coconut, raisins, and craisins; set aside. NOTE: This is my suggestion for the meat of this nut roll. You can change out fruits and nuts of your choice. I would NOT suggest peanuts. You may like candied fruit and dates in place of cherries, raisin and craisins that I added. Craisins were a complete and wonderful accident. I had every intention of using only raisins. I only had 1/2 lb of raisins in the house and a pound and 1/2 of craisins. The craisins were a wonderful addition to what I was attempting!
  • 2. Meanwhile, in a 2-quart sauce pan, stirring constantly, heat milk and marshmallows together until marshmallows are melted; remove from heat and add bourbon. NOTE: I used a double boiler.
  • 3. Pour milk mixture over dry mixture. Mix well with hands. NOTE: If mixture is too loose, add more cracker crumbs. If too dry, add more liquid; milk or juice. I would not add more bourbon.
  • 4. Divide the mixture into 8 to 10 balls. Somewhat shape into logs. Wrap in plastic wrap and using hands continue to shape into tight logs. The size roll should be the size you would like to slice and serve as a cookie.
  • 5. Tighten the plastic wrap and refrigerate for 24 hours. Slice and serve. Keep refrigerated.
  • 6. NOTE: If you perfer loaf pans over a roll, spray 8 to 10 mini loaf pans with PAM and pack mixture in pans. NOTE: You can also roll these rolls in coconut flakes, powdered sugar or chopped nuts for a final touch. ENJOY!!

CHRISTMAS FRUITCAKE



Christmas Fruitcake image

It's a shame that fruitcake as a species gets such a bad rap. With its two key ingredients--rum and butter--it ought to be a hit. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste.

Provided by Karen Uffelman

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time P20DT6h57m

Yield 8

Number Of Ingredients 17

⅛ cup chopped dried cherries
⅛ cup chopped dried mango
¼ cup dried cranberries
¼ cup dried currants
2 tablespoons chopped candied citron
¼ cup dark rum
½ cup butter
¼ cup packed brown sugar
1 egg
½ cup all-purpose flour
⅛ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ cup unsulfured molasses
2 tablespoons milk
¼ cup chopped pecans
¼ cup dark rum, divided

Steps:

  • Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
  • Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
  • In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
  • Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
  • Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.

Nutrition Facts : Calories 302.3 calories, Carbohydrate 33.3 g, Cholesterol 54.1 mg, Fat 14.8 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 7.8 g, Sodium 202.7 mg, Sugar 20.5 g

MINIATURE CHRISTMAS FRUITCAKES



Miniature Christmas Fruitcakes image

My Grand mum was Irish Although she spent more years living in London with her English husband, my Grand Da, she didn't give up her Irish cooking or the telling of Irish Tales. She always made Barmbrack ( Irish fruit cake)for Halloween. But at Christmas time she would ship these lovely little fruitcakes to her grandchildren in...

Provided by Dee Tourville

Categories     Cakes

Time 45m

Number Of Ingredients 16

1/2 c light molasses
1/4 c juice from an orange
1 tsp vanilla extract
1 pkg raisins (15oz)
1 lb mixed candied fruit
1/2 c butter
2/3 c sugar
3 eggs
1 c = 2 tbs. of all-purpose flour
1 tsp cinnamon, ground
1 tsp nutmeg, ground
1/4 tsp baking soda
1/4 tsp allspice, ground
1/4 tsp cloves, ground
1/4 c whole milk
1/2 c walnuts chopped

Steps:

  • 1. In a saucepan, combine molasses, water and vanilla; add raisins and bring to a boil.
  • 2. Reduce heat and simmer for 5 minutes. Remove from heat and stir in fruit; cool.
  • 3. In a mixing bowl cream butter and sugar. Add eggs one at a time, beating well after adding each egg.
  • 4. Stir together dry ingredients; add to creamed mixture alternately with milk.
  • 5. Stir in fruit mixture; mixing well. Fold in the nuts.
  • 6. Spoon into paper lined miniature muffin cups, filling almost to the top.
  • 7. Bake at 325 for 22-24 minutes or until cake test shows it is done.

EASY SPIRITED FRUITCAKE COOKIES



Easy Spirited Fruitcake Cookies image

While I love fruit cake, I've never been a big fan of fruit cake cookies until my friend (Juanita) shared a super easy and tasty recipe with me. The original recipe is included on a card in a photo. I've added extra ingredients and tweaked it to my liking. Hope you enjoy this wonderful Christmas Cookie as much as I do.

Provided by Diane Atherton

Categories     Cookies

Number Of Ingredients 8

1 lb claxton fruit cake
1 pkg yellow or spice cake mix
2 eggs
1/3 c oil
2 tsp jiggers bourbon
1 c nuts, chopped
1/2 c sweetened coconut flakes
1/4 c semi-sweet mini chocloate chips

Steps:

  • 1. Crumble or chop fruit cake. Stir into cake mix. Add eggs and oil, mix by hand.
  • 2. Add bourbon , nuts, coconut and chocolate chips; stir until combined.
  • 3. Drop by teaspoon onto greased cookie sheet.
  • 4. Bake at 350 degrees for 10 minutes.

Tips:

- Use high-quality ingredients: The better the ingredients, the better the fruitcake will be. Use fresh, ripe fruit, and good-quality nuts and spices. - Soak the fruit in alcohol: Soaking the fruit in alcohol helps to plump it up and add flavor to the cake. You can use any type of alcohol you like, but brandy, rum, or whiskey are all good choices. - Cream the butter and sugar together until light and fluffy: This will help to create a smooth, even texture in the cake. - Gradually add the eggs, one at a time: This will help to prevent the batter from curdling. - Fold in the flour and spices: Be gentle when folding in the flour and spices, to avoid overmixing the batter. - Bake the cake in a slow oven: This will help to prevent the cake from drying out. - Let the cake cool completely before frosting it: This will help to prevent the frosting from melting. - Store the cake in a cool, dry place: The cake will keep for several weeks in a cool, dry place.

Conclusion:

Mama's Christmas Fruitcake is a delicious and festive cake that is perfect for the holiday season. With its rich, moist texture and flavorful fruit and nuts, this cake is sure to be a hit with your family and friends. So gather your ingredients and give this recipe a try! You won't be disappointed.

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