Fruitcake is an old English treat.  But no one under 40 believes that.  When you think of fruitcake, you think of the smell of Ben Gay and the visit to Nana at the Villages in Florida.  Now, at the end of the day, it needs an update.  Please don’t send me hate mail (I know there won’t be email; no one who eats the original fruitcake uses email). So I have moved all the goodies in a fruitcake into the ever portable cookie.  It’s not as dry and has lots of flavor and texture.  Then there is the brandy which is a plus.

Dry ingredients:

2 cups flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Wet ingredients:

3/4  cup brown sugar

2 eggs and 1 egg yolk

1 stick butter, softened

1/2 teaspoon cinnamon

1/2 teaspoon cardamom

1 tablespoon citron

1 tablespoon candied orange peel

1/4 cup candied pineapple

1/2 cup raisins

1/2 cup dried  currents

1/2 cup chopped walnuts

1/2 cup chopped pecans

1/4 cup whole milk

2 teaspoons brandy

Preheat oven to 325 degrees

Cream brown sugar with butter

Add eggs and beat for 2 minutes

Sift flour, baking powder, salt

Add cinnamon and cardamom mix

Add to butter mixture

Add milk and mix

Add brandy

Add nuts and fruit

Line baking sheet with parchment

Scoop cookies on tray about 1 1/2 “ apart

Bake for 15-17 minutes