Fruitcake Chippers

Fruitcake Chippers

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  • ½ lb. dates, chopped
  • ¼ lb. raisins
  • ¼ lb. candied red cherries, coarsely chopped
  • 1 T lemon juice, freshly squeezed
  • ½ C semi-sweet chocolate chips
  • ½ tsp. almond extract
  • 1 T honey
  • 2 T dry sherry
  • ½ C walnuts, chopped
  • pinch kosher salt
  • 2 sticks unsalted butter, softened
  • ¼ tsp. cloves
  • ¼ tsp. cinnamon
  • ½ C Pioneer® Sugar, superfine*
  • ⅓ C Pioneer® Golden Light Brown Sugar
  • 1 extra-large egg
  • 2 ⅔ C all-purpose flour


  1. In a medium bowl combine dates, raisins, candied cherries, lemon juice, chocolate chips, almond extract, honey, dry sherry, walnuts and a pinch of salt; mix. Cover with plastic wrap and allow to set at room temperature overnight.
  2. In a large bowl, cream the butter, cloves, cinnamon, Pioneer® Sugar and Pioneer® Golden Light Brown Sugar together. Add egg and mix until incorporated. Slowly add the flour and mix until just combined. Add the fruit and nut mixture; mix. Divide the dough in half and place each half on the long edge of a 12 x 18-inch parchment or wax paper. Roll each half into a log 1 ¾-inch thick, making an 18-inch roll. Refrigerate the dough until firm.
  3. Preheat oven to 350° F.
  4. Remove dough from refrigerator and with a small knife cut the logs into ½-inch thick slices. Place on ungreased sheet pan and bake for 15-20 minutes or until lightly golden. Enjoy!

Cook's Note

To make your granulated sugar superfine, pulse the sugar in a food processor a couple of times until it becomes superfine.
**From the Kitchen of: Carolyn Schultz of Bay City, MI.
Fruitcake Chippers
9 votes, 2.67 avg. rating (55% score)

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