96 egg fruit recipes

A festive bread machine loaf studded with maraschino cherries, candied fruit, dates, and walnuts in a rich buttery egg dough. Holiday baking made effortless. One loaf, zero fuss.

Fruit cocktail cake with a moist sour cream batter spiced with cinnamon, nutmeg, and clove, studded with canned fruit cocktail. The retro pantry-staple cake from a 1960s Sunday-supper card.

All Bran bread soaked overnight in strong tea with mixed dried fruit and golden syrup. A dense, malty British tea bread that improves with age, served sliced and buttered.

Fruit-filled puffs made with matzoh cake meal instead of flour, stuffed with fresh strawberries and kiwi, piped with whipped topping, and drizzled with chocolate syrup. A Passover-friendly choux pastry dessert.

Traditional British boiled venison served with frumenty, a medieval wheat porridge cooked in milk with dried fruit, honey, and cinnamon. A hearty piece of culinary history.

Banana cake sweetened with fruit sweetener instead of refined sugar, with sour cream, chopped nuts, and optional coconut. A naturally sweetened banana cake that bakes in 25 minutes.

Southern fig preserve cake baked in a tube pan with warm spices, buttermilk, chopped pecans, and a generous swirl of fig jam, finished with a buttermilk glaze.

Linzer thumbprint cookies with ground almonds, dark brown sugar, cinnamon, lemon zest, and cherry jam centers. An Austrian-inspired butter cookie with a tender, nutty crumb.

Traditional fruitcake loaded with dried apricots, golden raisins, candied fruit, almonds, and cherries, aged for weeks for deep flavor.

A creamy cocoa cheesecake on a buttery graham cracker crust, topped with a smooth vanilla sour cream layer. Baked in a springform pan and garnished with fresh fruit. Serves 10 to 12.

Twice-baked Jewish biscotti loaded with crunchy almonds, mixed dried fruit, and a cinnamon-sugar crust. Crisp edges meet tender centers in this traditional cookie perfect for dunking in coffee or tea.

Peanut butter and jelly cookies that taste exactly like the sandwich. Make sandwich-style or thumbprint cookies with jam centers. Soft, peanutty, kid-approved.

Linzer tart with a spiced almond crust, raspberry fruit spread, and a piped lattice top. An Austrian-inspired pastry sweetened with apple juice concentrate instead of refined sugar.

Stuff thick-cut French bread with cinnamon cream cheese, soak in custard, then bake until golden and top with Grand Marnier strawberry sauce for an indulgent brunch showstopper.

A moist Christmas quick bread with orange juice, mashed banana, prune puree, candied fruit, raisins, and nuts, topped with a thin powdered sugar icing and glacé cherries. Freezes beautifully for gifting.

Victorian jewels mini fruitcakes: brandy-soaked candied fruit, raisins, and walnuts baked into tender two-bite cakes. A glossy jelly glaze gives each one its jewel-box shine. Holiday gifting star.