Year "Round" Fruitcake

This cookie led to the creation of My Perfect Cookie.
I used the highest quality ingredients but could not shape the perfect log. Now, I can.

This recipe has evolved as I have made it numerous times.  The original started with 1/2 tsp of ground cloves.  I no longer use it.  I found that adding 1/2 tsp of almond extract reminds me of the marzipan that should be covering this cookie.  If you are not a fan, please leave out.

I had also added the sanding sugar edge before slicing and baking the cookies.  Now, I add the edge after the cookies have baked and cooled.  I brush the edge of each cookie with clear corn syrup and then roll over sanding sugar or crushed candy cane or crushed nuts.  The edge looks cleaner.

Soaking the candied fruit in orange liqueur ahead of time...that has not changed.  It makes the cookie.


  • 2 cups candied cherries (red and green) or candied fruit, chopped up
  • 1/2 cup pecans, chopped up
  • 5 tbsp orange liqueur (Grand Marnier)
  • 2 sticks unsalted butter
  • 1/3 cup golden brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 tsp almond extract (optional)
  • 2  3/4 cups flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • Eggwash (1 egg beaten) or clear corn syrup (Step 8 or 13)
  • Sanding sugar / crushed nuts


  1. Early preparation needed: 30 minutes to 24 hours to soak fruit and nuts in liqueur. Before making the cookie dough, combine the candied cherries/fruit, pecans, and orange liqueur in a bowl. Cover and leave at room temperature for 30 minutes to 24 hours.
  2. After the necessary wait period, combine the butter and sugars in your mixer (with paddle attachment), on low speed, until smooth (approximately 2 minutes).
  3. In a separate bowl, mix the flour, ground clover, and salt, thoroughly.
  4. Gradually, add these dry ingredients with the butter/sugar, with the mixer on low speed.
  5. Once the ingredients are combined, add the drunken cherries/fruit and pecans, and the remaining liquid. Mix on low until combined throughout.  Note, the dough is alittle sticky from the extra liquid. Either add alittle more flour or work carefully with My Perfect Cookie.
  6. Follow instructions for My Perfect Cookie.
  7. After the logs have chilled for a minimum of 3 hours, take out of the tubes.
  8. This step can be completed after the cookies are baked and cooled.  A candied edge can be made from the entire log at this time.   Brush the logs with the egg wash and roll in the sanding sugar or nuts.  Both red sparkling sugar and gold sparkling sugar look great.
  9. Slice the log into 1/4” thin cookies.  Remember to roll the log about 1/8 after each slice to prevent the log from flattening from the weight of the knife.  Keeps the cookies round with each slice.
  10. Place the cookies on parchment or silpat-lined baking sheet. Leave about 1” between cookies.
  11. Bake in a 350 degree Fahrenheit oven for 10 to 11 minutes....just before the cookies turn brown.
  12. Let cookies cool on baking sheet for a few minutes and then transfer to wire racks.
  13. Once the cookies have cooled completely, a candied edge can be added, if not completed in Step 8.  Brush the edge of each cookie with clear corn syrup and roll over red or gold sanding sugar, crushed candy cane or crushed nuts.