No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Fruitcake

Explore 18 recipes, 2 articles, 2 galleries, 8 videos, and more

Roasted Garlic Pasta and Christmas Fruitcakes

expand

Mini Creole Christmas Fruitcakes and Whiskey Sauce

expand

Classic Italian Panforte Dessert

expand

Miniature Golden Fruit Cake

expand

Moist and Boozy Fruitcake, Part 2

expand

Moist and Boozy Fruitcake, Part 1

expand

Stollen German Christmas Cake

expand

Stollen German Christmas Cake

expand

Frosted Fruitcake with Meringue Mushrooms

Time:1 hour 45 mins
Ingredients
  • 8 ounces dried apricots, cut into 1/4-inch pieces (about 1 1/3 cups)
  • 8 ounces dried figs, cut into 1/4-inch pieces (about 1 1/2 cups)
  • 8 ounces dates, pitted and cut into 1/4-inch pieces (about 1 1/4 cups)
  • 1/4 cup Frangelico or other hazelnut-flavored liqueur
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter, room temperature
  • 1/2 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 3 large eggs
  • 2 tablespoons honey
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 pound hazelnuts (about 2 cups), toasted, skinned, and coarsely chopped
  • Seven-Minute Frosting
  • Meringue Mushrooms
  • Vegetable-oil cooking spray
expand

advertisement

advertisement

advertisement

advertisement