Fruitcake Cookies I


This recipe was given to me by my mother. It makes a BIG batch. They taste better and better if left a couple weeks before eating.

12 dozen


  • 1 pound candied pineapple

  • 16 ounces candied cherries

  • 3 cups dates, pitted and chopped

  • 6 cups chopped walnuts

  • 4 ½ cups golden raisins

  • 1 cup all-purpose flour

  • ½ cup butter

  • 1 cup brown sugar

  • 4 eggs, separated

  • 2 cups all-purpose flour

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground nutmeg

  • 3 teaspoons baking soda

  • 3 tablespoons sweetened condensed milk

  • ½ cup brandy


  1. Preheat oven to 300 degrees F (150 degrees C).

  2. Cut fruit into small pieces. In a large bowl, dredge fruit and nuts in 1 cup flour.

  3. Cream together butter, brown sugar, and egg yolks. Stir together 2 cups flour, cinnamon, and nutmeg; add to the creamed mixture. In a small bowl, dissolve baking soda into sweetened condensed milk. Gradually add soda mixture and brandy to the dough. Turn mixture into the big bowl of fruit and nuts. Combine.

  4. Beat the egg whites to stiff peaks. Fold into the dough.

  5. Bake in the preheated oven until cookies are lightly browned but still soft, about 20 minutes. Cool on wire racks.

Nutrition Facts (per serving)

96 Calories
4g Fat
14g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 144
Calories 96
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 4%
Cholesterol 7mg 2%
Sodium 38mg 2%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 3%
Total Sugars 10g
Protein 2g
Vitamin C 0mg 1%
Calcium 12mg 1%
Iron 1mg 3%
Potassium 85mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.