5 Ways to use up Christmas fruitcake

It’s that season again, and no, we aren’t referring to winter. It’s fruitcake season — the time of year when fruitcake makes its appearance everywhere from dessert trays to host gifts. But what can you do with this ubiquitous treat? We have a few ideas…

Serving size 8

For the pudding

Ingredients:

• 1 loaf of dark fruitcake (without icing)
• 2-1/2 cups whole or 2 per cent milk
• 1/2 cup white sugar
• 1/2 teaspoon vanilla
• 1/2 teaspoon ground cinnamon
• 3 large eggs

Directions:

1. Preheat the oven to 375 degrees F.
2. Chop the fruitcake into small cubes, and add the cubes to a shallow casserole or baking dish.
3. In a medium bowl, whisk together the milk, sugar, vanilla, cinnamon and eggs.
4. Pour the mixture over the fruitcake pieces, and refrigerate for about 30 minutes.
5. Remove from the fridge, and bake for 40 minutes or until set.
6. Serve with bourbon cream sauce, whipped cream or ice cream.

For the bourbon cream sauce

Serving size approximately 1 cup

Ingredients:

• 1/4 cup butter
• 1/2 cup packed brown sugar
• 1/2 cup heavy cream
• 2 tablespoons milk
• 1 tablespoon cornstarch
• 2 tablespoons bourbon or whisky

Directions:

1. In a medium saucepan, melt the butter over medium heat.
2. Add the sugar, and stir until smooth.
3. Whisk in the cream, and bring to a boil, stirring often.
4. In a small bowl, combine the milk and cornstarch.
5. Add to the cream mixture, and simmer for a few minutes until thickened and bubbly.
6. Remove from heat, and stir in the bourbon.
7. Serve warm, or refrigerate for up to one week.

Serving size approximately 18 to 30 pops, depending on size

Ingredients:

• 1 loaf-sized fruitcake (without icing), crumbled
• 1-1/2 cups melted milk chocolate or semi-sweet chocolate, separated
• 1/2 teaspoon ground cinnamon
• Cocoa powder, optional

Directions: 

1. Stir the cinnamon into 1/2 a cup of melted chocolate. Add the fruitcake crumbles, and mix. The mixture should be moist enough to roll into small balls. If it isn’t, add more melted chocolate as needed.
2. Form balls with the mixture, and insert a lollipop stick into the centres.
3. Dip the balls into the remaining cup of melted chocolate, and lightly dust them with cocoa powder. Lay the balls on a parchment-lined baking tray, and refrigerate until set.

Serving size 6

Ingredients:

• 6 slices of fruitcake
• 6 cups vanilla ice cream
• 1/2 teaspoon rum extract or 1/4 cup dark rum (an adult-only option)

Directions:

Serving size 8

Ingredients:

• 1 fruitcake loaf, chopped into bite-sized pieces (approximately 6 to 8 cups)
• 1 can of cherry pie filling
• 2 packages of vanilla Jell-o brand instant pudding, plus 4 cups of milk
• Whipped cream
• 1 cup toasted walnuts or nut of your choice

Directions:

1. Prepare the pudding, using the milk per the package instructions.
2. Add half the chopped fruitcake to the bottom of a trifle bowl or other large bowl. Top with half the cherry pie filling and half the pudding.
3. Repeat, then top with whipped cream, and garnish with toasted walnuts.

Serving size: Plan on 2 slices per person.

Ingredients:

• Leftover fruitcake (without icing and sliced thick)
• 4 eggs
• 1/2 cup milk
• 1/2 teaspoon cinnamon
• Powdered sugar

Directions: 

1. In a medium bowl, whisk together the eggs, milk and cinnamon.
2. Dip the fruitcake slices into the egg mixture, fully coating both sides.
3. In a medium-sized skillet, cook the fruitcake in batches over medium heat until cooked through, approximately 5 to 6 minutes. Flip to brown both sides.
4. Serve with a dusting of powdered sugar.
5. If desired, serve with maple syrup, or for a dessert treat, try it with the bourbon cream sauce.

More dessert ideas

Healthy fruit cobbler
Sorbet recipes
5 Great dessert cheeses to end you meal