Aunt Norma's Nutcase Fruitcake

TOTAL TIME: 2 hr 30 min
Prep: 25 min
Inactive Prep: 2 hr
Cook: 5 min
YIELD: 1 drink


  • Deep Fried Fruitcake
  • Vegetable oil, for frying
  • Small cubes of chilled fruit cake
  • 1 egg, beaten
  • 1/2 cup chopped nuts (recommended: walnuts or pecans)
    • 1 1/2 ounces (3 tablespoons) applejack brandy
    • 1/2 ounce (1 tablespoon) hazelnut liqueur
    • 1/2 ounce (1 tablespoon) black currant liqueur
    • 1/2 ounce (1 tablespoon) cherry liqueur
    • 1/2 ounce (1 tablespoon) cinnamon liqueur
    • 1/2 tablespoon grenadine
    • Splash cream or Irish cream liqueur, optional
    • Ice
    • Special equipment: Colins glass
      recipe tools


      To deep-fry fruitcake garnish:
      Heat 4 cups vegetable oil in a deep-fryer to about 375 degrees F.

      In a shallow dish, whisk 1 egg. Place the chopped nuts in another shallow dish. Dip the fruitcake cubes in egg and then roll in nuts. Put the fruitcake on a skewer or place in a small fry basket. Carefully place the fruitcake in the hot oil. Hold it under with a spider strainer to ensure even browning. It should turn golden in 1 to 2 minutes.

      Remove the fruitcake to paper towels and let drain. Allow the fruitcake to sit and cool for about 5 minutes.

      To make the cocktail:

      Combine the applejack brandy, hazelnut liqueur, black currant liqueur, cherry liqueur, cinnamon liqueur, grenadine, and cream in a Colins glass, fill with ice and stir.

      Garnish drink with a cherry and a cube of deep fried fruitcake on a cocktail pick.

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