FruitCake
When I was kid and later I enjoyed a good fruitcake. It is a hallmark of Christmas. I heard all the jokes about bricks and so forth. The problem evolved by people not wanting to use the right ingredi...
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Here's another family favorite, more candy than cake. My mother used to mix it with her hands because it's very sticky!!
Icebox Fruit Cake
1 pound candied cherries
1 pound candied pineapple
1 pound golden seedless raisins
2 boxes dates
2 cups pecans
2 cups walnuts
2 pounds butter cookies or graham crackers, crushed
1 pound marshmallows or marshmallow creme
2 cups evaporated milk or sweetened condensed milk
In food processor, chop cherries, pineapple, raisins, dates, pecans, and walnuts. Mix chopped fruits and nuts into cookie crumbs, coating evenly and well. (Cake crumbs may be substituted, if desired.)
On low heat, melt marshmallows in milk, stirring to blend smooth. Gradually stir just enough marshmallow mixture into crumb-coated fruits and nuts to bind the ingredients. The final mixture should have a very stiff consistency. It may not be necessary to use all of the marshmallow mixture.
Pack the mixed batter into two loaf pans that have been greased and lined with waxed paper or parchment. Let stand to set. Remove from pans and wrap in waxed paper. If desired, garnish cakes with nut or cherry halves or designs of candied fruits. Keep refrigerated. Makes two fruitcakes, about 32 servings.
Icebox Fruit Cake
1 pound candied cherries
1 pound candied pineapple
1 pound golden seedless raisins
2 boxes dates
2 cups pecans
2 cups walnuts
2 pounds butter cookies or graham crackers, crushed
1 pound marshmallows or marshmallow creme
2 cups evaporated milk or sweetened condensed milk
In food processor, chop cherries, pineapple, raisins, dates, pecans, and walnuts. Mix chopped fruits and nuts into cookie crumbs, coating evenly and well. (Cake crumbs may be substituted, if desired.)
On low heat, melt marshmallows in milk, stirring to blend smooth. Gradually stir just enough marshmallow mixture into crumb-coated fruits and nuts to bind the ingredients. The final mixture should have a very stiff consistency. It may not be necessary to use all of the marshmallow mixture.
Pack the mixed batter into two loaf pans that have been greased and lined with waxed paper or parchment. Let stand to set. Remove from pans and wrap in waxed paper. If desired, garnish cakes with nut or cherry halves or designs of candied fruits. Keep refrigerated. Makes two fruitcakes, about 32 servings.
