• Nancy Naigle

Christmas Recipe

I'm so excited to share the recipe for Lilene's Chocolate-Dipped Fruitcake Squares which she lovingly referred to as Retrops (Porter's spelled backwards) from my latest release, A HEARTFELT CHRISTMAS PROMISE. Don't say no to fruitcake until you've tried it this way.


Lilene’s Chocolate-dipped Fruitcake Squares

It’s your choice. Take a shortcut and make your treats from sliced up store-bought fruitcake and dunk the slices or squares in milk or dark chocolate, or use this recipe.

Either way you’re sure to end up with a delightful and unexpected goody to share. The best description I’ve heard is that these taste like a banana split only without the ice cream. All the yummy goodness and no brain freeze.

Fruit Cake Ingredients:

¾ cup butter softened not melted

1 ¾ cups packed brown sugar

3 large eggs

1 TBL vanilla extract

1 ½ cups all-purpose flour

3 cups coarsely chopped walnuts

1 ½ cups coarsely chopped candied pineapple

1 ¾ cups red and green candied cherries, halved

· In a large mixing bowl, cream the butter and brown sugar until light and fluffy.

· Add the eggs one at a time, beating well after each, then add vanilla and beat just until mixed well.

· Add flour to mix, then fold in walnuts with a spatula.

· Spread evenly into a greased large rectangle baking pan.

· Sprinkle the pineapple, and cherries evenly across the pan, then press the candied fruit lightly into the mixture.

· Bake at 325° for 45-50 minutes or until lightly browned.

· Cool on a wire rack. Cut into squares. I like to let my squares rest a day before I robe them in chocolate.

· Dunk each square into your choice of milk or dark chocolate and cool. Enjoy!



Download your copy of the recipe here.






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