1/2 c. brown sugar
1/4 c. butter
1 1/2 tsp. soda
1 tsp. ground cloves
1 tsp. ground nutmeg
2 tsp. ground cinnamon
2 beaten eggs
6 T. whiskey or brandy
1 1/2 T. buttermilk
1 1/2 c. flour, divided
1/2 lb. seedless white raisins
1/2 pound chopped dates (optional)
1 pound candied cherries, cut in half
1/2 lb. chopped citron (optional; can substitute 4 oz. grated lemon peel and 4 oz. granted orange peel)
1 lb. pecans, chopped or halved
Heat oven to 250 degrees. Cream together sugar, butter, soda, cloves, nutmeg, and cinnamon. Add beaten eggs and mix well, then add buttermilk, liquor, and one-half c. of the flour.
In a separate bowl, combine fruits and pecans with the remaining one c. flour, then mix into the batter.
Drop by tablespoon (a clump about the size of a small egg) onto greased cookie sheets and bake for 35 minutes. Bake one sheet at a time; remaining batter can stand either in mixing bowl, or after being dropped, on baking sheets without losing its quality.
When done, cool, pack in shallow tin or other container, and cover with cheesecloth.Drizzle with whiskey or brandy through the cheesecloth; repeat every few days. No need to refrigerate. Can be made three weeks ahead of Christmas. Can be eaten immediately after cooling.
From the January 1993 issue.