Christmas Mulberry Cake


  • 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


1 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.

2 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

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Webpage: Moruss White Mulberries 5 oz / 10 oz

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