Fruitcake Donuts
Fruitcake Donuts are absolutely awesome! No kidding. I know many folks can’t stand fruitcake. But that’s because the old-fashioned fruit cakes leave something to be desired. However, using the fruitcake mix (cherries, pineapple, orange peel, lemon peel, etc.) in a batter with donuts will utterly change your mind!
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Fruitcake Donuts pop with flavor because I use almond extract in both the donut and the icing. These donuts are glazed three times with an almond-powdered sugar icing and then sprinkled with Rainbow Sprinkles immediately after the third glaze. They are sensational! Truly. 🙂
Paradise Fruit Company sent me a box of assorted candied fruits and I’ve had a blast making all kinds of cookies, scones, muffins, Cinnamon Rolls and even donuts with them! Fruitcake Donuts have been one of my favorite recipes so far. We passed several of these donuts out to several of our neighbors, and we got such a positive response from them. People who would never be caught dead eating traditional fruitcake, LOVE Fruitcake Donuts!
If you desire a fantastic breakfast idea for Thanksgiving or Christmas, these baked donuts will do it. The almond flavoring amps up the flavors so exponentially that you’ll want more than one….Guaranteed!
Fruitcake Donuts are just heavenly!
These lovely donuts are baked not fried. They’re filled with fruitcake mix and almond extract for maximum flavor.
Of course, everyone likes sprinkles!
Fruitcake Donuts are perfect for Thanksgiving or Christmas breakfast or brunch. Everyone will want one!
Here’s what I did.
I used these ingredients.
Pour unbleached flour into a large mixing bowl. (Bleached flour toughens baked goods). Add granulated sugar, salt, baking soda and baking powder.
Stir ingredients to combine; set aside.
In a medium mixing bowl, combine eggs, plain Greek or Icelandic yogurt and half-and-half.
Whisk ingredients to combine.
Add almond extract.
Add melted butter.
Whisk again to combine.
Add fruitcake mix and whisk again.
Add liquid mixture to dry ingredients.
Stir to combine.
Spoon mixture into a Glad-Lock bag (without the “stand and fill” bottom).
Seal bag and cut off a corner.
Spray a 20-tin donut pan with cooking spray. Pipe donut mixture into each cavity.
Bake at 425 degrees for about 10 minutes or until a toothpick inserted in center comes out clean. If the donut cavities are filled really full, the donuts may take 11 minutes to bake completely.
Remove from oven and cool donuts. Meanwhile, prepare icing.
Place powdered sugar into a small mixing bowl. Add half-and-half.
Add almond extract.
Whisk ingredients to combine.
Dip cooled donuts into the Almond Icing.
Gently shake off excess and place the donuts on wire cooling racks. Allow icing to set about 2 to 3 minutes.
Dip iced donut into the glaze a second time and place on wire cooling racks for about two to three minutes.
More of the glaze will adhere to the donuts on the second and third glazing.
Set donuts back on the wire cooling racks another two to three minutes.
Finally, glaze the donuts a third time. After each donut receives the third glaze, immediately sprinkle with Rainbow Sprinkles so the sprinkles adhere to the icing.
Place glazed and sprinkled donuts on wire cooling racks and allow the icing to dry completely before serving. This will take approximately 10 minutes.
Fruitcake Donuts were a huge hit with our neighbors!
The sprinkles make these Fruitcake Donuts even more festive and delightful.
If you’re hosting a holiday breakfast or brunch, Fruitcake Donuts should absolutely be on the menu!
You’ll be drooling over every bite of these luscious donuts. The almond extract makes them pop!
Here’s the recipe.
FRUITCAKE DONUTS
(My own concoction)
Fruitcake Donuts
Equipment
- 1 20-tin donut pan
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 small mixing bowl
- 1 whisk
- 1 wooden spoon
- 2 wire cooling racks
- measuring cups
- measuring spoons
- 1 Glad-Lock gallon-size bag without the "stand and fill" bottom
Ingredients
DONUTS:
- 2 2/3 cups unbleached all-purpose flour (bleached flour toughens baked goods)
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 3/4 cup granulated sugar
- 1/2 cup half-and-half
- 1/2 cup plain Greek yogurt or Icelandic yogurt
- 2 large eggs
- 1/2 cup salted butter melted, (1 stick)
- 2 tsp. almond extract
- 8 oz. container Paradise fruitcake mix
ALMOND ICING:
- 1/2 cup half-and-half
- 4 cups powdered sugar
- 2 tsp. almond extract
- 2 oz. container Rainbow Sprinkles
Instructions
DONUTS:
- Preheat oven to 425°.
- Spray a 20-cavity donut pan with cooking spray.
- Set aside.
- In a large mixing bowl, whisk flour, baking powder, baking soda, salt and granulated sugar.
- Set aside.
- In a medium sized mixing bowl, whisk the half-and-half, Greek or Icelandic yogurt and eggs until smooth.
- Whisk in melted butter and 2 teaspoons almond extract.
- Stir in fruitcake mix.
- Pour the butter/fruitcake mixture into the flour mixture and stir until all the flour is worked into the mixture.
- But do not overmix.
- Batter will be very thick.
- Spoon batter into a large Glad-lock bag (without the “stand and fill” bottom).
- Trim a corner off the bottom of the bag and pipe batter into each donut cavity.
- Fill each cup 3∕4 full.
- Bake for 10 minutes at 425° or until the edges are lightly browned and a toothpick in center comes out clean.
- Remove from oven and cool donut pan approximately 2 minutes on a cooling rack.
- Remove donuts from the pan and dip in almond glaze.
- Set on cooling rack.
- Rest donuts 2 to 3 minutes before reglazing the donuts a second time.
- Set on wire cooling rack again.
- Finally, rest donuts another 2-3 minutes before glazing the donuts a third time.
- Immediately sprinkle donuts with colored sprinkles before glazing the next donut.
- Set out on wire racks until icing sets, approximately 10 minutes.
ALMOND ICING:
- In a medium sized mixing bowl, whisk half-and-half, powdered sugar and almond extract until smooth.
- Dip the top of each donut into the bowl of glaze.
- Swirl the donut to get good coverage.
- Set donuts on wire cooling rack for two to three minutes.
- Reglaze the donuts two to three minutes later.
- Rest donuts an additional two to three minutes before glazing the donuts for the third time.
- Sprinkle immediately with colored sprinkles after glazing each donut the third time.
- Let glaze set for 5-10 minutes before serving.
Notes
Fruitcake Mix provided courtesy of Paradise Fruit Company.
© Can’t Stay Out of the Kitchen
Nutrition
Baked donuts are so much easier to make than fried donuts. Plus, they’re a lot less calories!
We loved how these donuts turned out.
Even those who don’t enjoy fruitcake, will enjoy these scrumptious donuts.
Prepare to swoon over every bite!
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2 Comments
minecraftle
December 15, 2023 at 2:55 am
I didn’t get a fruit cake baked this fall to properly soak, so I’m thrilled to see this recipe. Looks like a Christmas morning treat for me. Merry Christmas!
Teresa Ambra
December 17, 2023 at 8:48 pm
Fruitcake donuts are wonderful. Hope you enjoy them.