Fruitcake Roons recipe

1/2 cup brown sugar
1 can (439 g) DEL MONTE fresh cut crushed pineapple, well drained
2/3 cup all purpose flour
1/2 tsp baking soda
1/2 tsp fine salt
1 cup glazed fruits
1/2 cup raisins
1 cup toasted cashew nuts, coarsely chopped
2 tbsp brandy
1/8 tsp cinnamon
1/4 cup butter
1/2 cup white sugar
1 egg
2 tbsp molasses
26 pcs aluminum foil or wax paper cups

Cook brown sugar and crushed pineapple for 12 minutes, or until dry. Set aside.
Sift flour, baking soda and salt together. Set aside.
Mix glazed fruits, raisins, nuts, candied crushed pineapple, brandy and cinnamon. Coat with flour mixture. Set aside.
Cream butter until light and fluffy. Gradually add white sugar. Add egg then blend thoroughly.
Add molasses and blend fruit-flour mixture with the batter. Drop 1 heaping tablespoon in each aluminum foil or wax paper cup. Bake at 300F in a preheated oven for 25 minutes, or until cooked.


26 pieces macaroons / fruitcake roons