Christmas Mulberry Cake

December 18, 2017

 

 

Ingredients

  • 1 cup butter, softened

  • 3/4 cup packed brown sugar

  • 1 large egg

  • 1/2 teaspoon vanilla extract

  • 1-2/3 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1-1/2 cups Moruss White Mulberries  

  • 4 ounces red candied cherries, halved

  • 4 ounces candied pineapple, diced

  • 1/2 cup whole hazelnuts, toasted

  • 1/2 cup coarsely chopped pecans

  • 1/2 cup coarsely chopped walnuts

     

 

 Directions
 

Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients.

 

Drop dough by teaspoonfuls onto greased baking sheets. Bake until golden brown, about 15 minutes. Store in an airtight container. (Cookies are best after a few days.) Yield: about 3-1/2 dozen.

 

 

Editor’s Note: To toast whole hazelnuts, bake in a shallow pan in a 350° oven 7-10 minutes or until fragrant and lightly browned, stirring occasionally. To remove skins, wrap hazelnuts in a tea towel; rub with towel to loosen skins.

 

 

Moruss White Mulberries  

Amazon: Moruss White Mulberries, Raw, non GMO, Superfood, 5 Oz. / 10 Oz. (5 Oz.)

Ebay: Moruss Dried White Mulberries, Raw, Superfood, 5 Oz. 10 Oz.

Webpage: Moruss White Mulberries 5 oz / 10 oz

 

 

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