Fruitcake Slice 'N' Bakes Recipe

Name: Fruitcake Slice 'N' Bakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup candied fruit; 1 teaspoon firmly packed orange zest; 1 teaspoon loosely packed lemon zest; 1/4 cup spiced or dark rum; 2 cups butter, softened; 3/4 cup granulated sugar; 1/4 cup cane syrup*; 1 1/2 teaspoons kosher salt; 2 teaspoons vanilla extract; 4 cups all-purpose flour; 1 large egg, lightly beaten; 3/4 cup chopped walnuts; Parchment paper

Servings: persons

1 cup candied fruit
1 teaspoon firmly packed orange zest
1 teaspoon loosely packed lemon zest
1/4 cup spiced or dark rum
2 cups butter, softened
3/4 cup granulated sugar
1/4 cup cane syrup*
1 1/2 teaspoons kosher salt
2 teaspoons vanilla extract
4 cups all-purpose flour
1 large egg, lightly beaten
3/4 cup chopped walnuts
Parchment paper

1
Soak candied fruit, orange zest, and lemon zest in spiced or dark rum 30 minutes.
2
Beat butter and next 4 ingredients at medium speed with an electric mixer 2 to 3 minutes or until creamy.
3
Add flour; beat until blended. Stir in fruit mixture. Divide dough into 4 portions, and shape each portion into an 8- x 2-inch log. Wrap in plastic wrap, and chill 1 hour.
4
Whisk together egg and 1 Tbsp. water. Unwrap logs, and brush with beaten egg. Sprinkle chopped walnuts over logs, pressing to adhere, and rewrap. Chill 30 minutes.
5
Preheat oven to 350u00b0. Cut logs into 1/4-inch-thick slices; place 1 inch apart on 2 parchment paper-lined baking sheets. Bake 10 to 14 minutes or until edges are lightly browned, switching pans halfway through. Cool on baking sheets 5 minutes. Transfer to wire racks, and cool.
6
*Sorghum or honey may be substituted.

1583

kcal

Calories

110

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup candied fruit, 1 teaspoon firmly packed orange zest, 1 teaspoon loosely packed lemon zest, 1/4 cup spiced or dark rum, and more.

Yes, Fruitcake Slice 'N' Bakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fruitcake Slice 'N' Bakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions