Fruitcake Waffles

2 eggs
1 3/4 cups milk
1/2 cup canola oil
1 tablespoon brandy or 1/2 teaspoon vanilla
2 cups flour
1 tablespoon sugar
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup fruitcake mix candied fruit (I used this), cherries chopped if needed
confectioner’s sugar for serving


Prepare and heat your waffle iron according to manufacturer’s instructions.

In a large bowl or bowl of a stand mixer, beat egg, brandy or vanilla and milk until fluffy. Mix in the oil. Add dry ingredients and beat until smooth. Stir in fruitcake fruit.

Pour the manufacturer’s recommended amount of batter onto center of the hot waffle iron. Close lid of waffle iron. Bake about 5 minutes or until steaming stops or the iron beeps. Carefully remove waffle. Serve immediately or keep warm in a 200° oven. Repeat with remaining batter.

Sprinkle with confectioner’s sugar and serve. Garnish with additional candied fruit if desired.

Yield: about 8 Belgian-style waffles (two batches on a 4-square waffle iron)

Recipe can be doubled.


My thoughts:
Fruitcake has become such a joke in at least the United States, I’m hardpressed to say if I’ve ever encountered one in the wild or met anyone who admitted to liking it. It does have a reputation for being dense and old fashioned which may or may not be deserved.
It’s a shame though because the flavors of fruitcake are winners! Who doesn’t like sweetened fruit and the warmness of brandy or vanilla? I decided to take those flavors and modernize them a bit. The result was these fluffy waffles. The spirit of fruitcake is still there but they are also light and fresh tasting. The perfect breakfast to put you into the holiday spirit.

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