Fruitcake Biscuits

    35 minutes

    This is an versatile fruitcake recipe in that it can either be baked as a basic loaf fruitcake or as individual biscuits. Both versions are delicious.

    22 people made this

    Serves: 18 

    • 1 cup (185g) packed brown sugar
    • 1 cup (250ml) water
    • 1 cup raisins
    • 2 tablespoons butter
    • 1/2 teaspoon salt
    • 1 1/2 cups wholemeal flour
    • 3/4 teaspoon bicarb soda
    • 1/2 teaspoon ground ginger
    • 1 teaspoon ground cinnamon
    • 1/2 cup dates, pitted and chopped
    • 1/2 cup mixed fruit peel, chopped
    • 1/2 cup chopped nuts
    • 1/2 cup chopped dried mixed fruit

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat oven to 180 degrees C. Grease one loaf tin.
    2. In a saucepan over medium heat, cook together the sugar, water, raisins, butter and salt. Remove from heat and allow to cool.
    3. Sift together the flour, bicarb soda, ginger and cinnamon. Stir into the cooled cooked mixture.
    4. Add the chopped dates, mixed peel, nuts and dried fruit.
    5. Pour into loaf tin and bake for 1 hour. If making biscuits, drop by the teaspoon on a baking tray and bake for 15 minutes.

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    Reviews in English (18)


    I did like this as a cookie. I only used raisins, sliced almonds, and diced, dried apricots for the fillers. It is a sweet,chewy cookie that I'm sure is very low fat since it does'nt have any eggs or oil. Be sure to grease your cookie sheet and I suggest rolling the dough with lightly buttered hands to form balls rather than just spooning them onto the cookie sheet.  -  19 Nov 2004  (Review from Allrecipes USA and Canada)


    This was truly a crowd pleaser. I made mini fruitcakes using three mini loaf pans, and baked for 40 minutes. Great gift idea also, wrapped in holiday plastic saran wrap and tied with ribbon!  -  13 Dec 2004  (Review from Allrecipes USA and Canada)


    Finally a low fat cookie that actually tastes good! I made about 30 medium sized cookies, and added some wheat germ when I ran out of whole wheat flour. I also reduced the sugar to 2/3 cup and the sweetness was perfect. Just make sure to watch carefully as they cook, because even if they don't look done on top, they may be burning on the bottom!  -  08 Jun 2008  (Review from Allrecipes USA and Canada)