Frozen Fruitcake

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Preparation info

  • 9 to 12

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 cups milk
  • ½ cup sugar
  • ¼ cup sifted all-purpose flour
  • ¼ teaspoon salt
  • 2 eggs, lightly beaten
  • ¼ cup light rum
  • 2 cups finely crumbled macaroons
  • 1 cup white raisins
  • 1 cup chopped pecans
  • ½ cup chopped candied cherries
  • 1 cup heavy cream, whipped but not stiff


  1. Butter a loaf pan (9 × 5 × 3 inches).

  2. Scald one and one-half cups of the milk in the top part of a double boiler. Mix the sugar, flour and salt together and blend in the remaining half cup of milk. Pour the scalded milk onto the sugar mixture.

  3. Return the mixture to the pan and heat, stirring, until it reaches boiling. Simmer for five minutes, stirring.

  4. Pour some of the hot mixture over the eggs, stirring well. Return to the pan and cook for two to three minutes longer without boiling. Cool.

  5. Add the rum, macaroon crumbs, raisins, pecans and cherries; mix well. Fold in the heavy cream carefully.

  6. Pour the mixture into the prepared pan, cover with moisture- and vaporproof paper, and freeze for at least twenty-four hours.

  7. To serve, turn out onto a serving platter and decorate with cherries and pecans. Allow to soften slightly and cut into three-quarter-inch slices.

Hogmanay, the Scottish New Year’s Eve, is the stepping stone between the old and the new and the most important holiday of the year in Scotland, with traditions dating back to the Druidical ceremony of gathering in the mistletoe. The actual derivation of the word “Hogmanay” is lost in antiquity. In ancient times, Guisers, or Mummers, produced plays, danced and sang in return for sweets, shortbread, oatcakes, black bun and currant loaf. The famous New Year’s Day parade in Philadelphia is a reminder of this tradition.

The Hogmanay bannock or oatcake, with a hole in the center, is flavored with caraway seeds and, as a reminder of its pagan origin, has notched edges symbolizing the rays of the sun. The black bun is a dark currant cake inside a pastry crust and is thought to be the original Twelfthcake associated with the twelve days of Christmas.

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