Mawmaws Ice Box Fruitcake Recipes

ICEBOX FRUITCAKE RECIPE - (3.6/5)

Steps:

• Chop everything that needs chopping; put the cherries, pineapple, and dates in a mixing bowl. Sprinkle sugar over the fruit and lightly toss together to unstick the fruit. Coarsely break nuts into a separate bowl. Set aside. Coarsely break apart the graham crackers then pulse in a food processor until fine crumbs. (I did this in 3 batches). Pour crumbs into a large mixing bowl; add cinnamon and the sweetened condensed milk. Using a spoon or your hands, combine to form a stiff dough. Add remaining ingredients and knead them into the dough using your hands. Dump the mixture out onto a piece of Saran plastic wrap or aluminum foil. Firmly shape into a log about 3-4 inches in diameter. Roll up tightly and place in the freezer for about an hour before removing the wrap. To serve, cut into 1/2-inch slices with a sharp knife and arrange on a serving plate. Store covered in the refrigerator.

ICEBOX FRUITCAKE

Steps:

• Finely crush graham crackers and coarsely chop pecans and drained cherries.
• Combine all ingredients in a large mixing bowl and mix well.
• Turn out into a lightly buttered 9x13 baking dish and press flat into the pan with your hands. Chill for at least 6 hours.

MAMA'S ICEBOX FRUITCAKE RECIPE

Steps:

• Prepare all the dry ingredients ahead of time as directed.
• Chop the pecans, walnuts, brazil nuts, and raisins as needed.
• Crush or chop the graham crackers.
• Chop the maraschino cherries, saving the juice. Set aside for now.
• Place the chopped nuts in a large mixing pan.
• Add the chopped graham crackers.
• Add the coconut.
• Mix dry ingredients together to fully combine.
• Place the marshmallows in a medium size sauce pot.
• Add the milk.
• Place the pot over Medium Low heat on your stove top.
• Constantly stir this mixture until the marshmallows are fully melted.
• Pour the marshmallow mixture over the crushed nuts and graham crackers.
• Add the chopped cherries with juice.
• Mix well, until fully combined.
• Lightly butter a 9 x 13 x 2 casserole type dish or pan.
• Place the mixture in the dish, spread evenly and press firmly.
• Store in refrigerator until ready to serve.
• Enjoy!

ICE BOX FRUITCAKE

Steps:

• In a medium bowl, stir together the pecans, raisins, walnuts, cherries, condensed milk and vanilla wafers. Dough will be very thick, you will need to use your hands.
• Form dough into a ring shape on top of a dinner plate. Wrap in many layers of plastic wrap and/or aluminum foil. Allow to age in the refrigerator for at least a week. The flavors will have a chance to blend and all of the milk will be absorbed into the cake.

ICEBOX FRUITCAKE (NO BAKING REQUIRED!)

Steps:

• Chop pecans, cherries and pineapple and mix together.
• Mash wafers and mix with above ingredients.
• Add sweetened condensed milk and mix well.
• Press into large loaf pan and put into icebox for at least 24 hours.

MAMMA'S ICEBOX FRUITCAKE

Steps:

• Mix graham cracker crumbs and milk until well blended.
• Add remaining ingredients until well blened.
• Mixture will be very stiff.
• Pack into a Christmas mold, which has been sprayed with oil, or form into logs and wrap with wax paper.
• Cover and keep refrigerated.
• Remove from mold just before serving.

SHIRLEY'S ICE BOX FRUIT CAKE

Steps:

• Line a 9x9-inch dish or decorative container with waxed paper.
• Mix pecans, raisins, coconut, graham cracker crumbs, and cherries together in a bowl using your hands; stir in sweetened condensed milk. Press mixture into the prepared dish. Cover dish with plastic wrap or a tight-fitting lid. Refrigerate for 1 day.

CHRISTMAS ICEBOX FRUIT CAKE

Steps:

• Line a 9X13 baking dish or pan with wax paper or parchment paper.
• Coarsely chop the candied cherries.
• Mix together graham crackers, coconut, raisins, nuts and candied fruit in a large bowl or stockpot. Stir well to combine.
• Melt marshmallows in evaporated milk over low heat.
• Pour marshmallow mixture over dry ingredients.
• Use a wooden spoon or sturdy spatula to mix all ingredients together. You may find it useful to use your clean hands to mix.
• Spoon mixture into a lined 9X13 pan. Allow to cool, cover with plastic wrap and refrigerate for 6 hours, or overnight.
• Once the fruitcake has set, remove it from the baking pan and discard the parchment or wax paper. Slice into loaves.
• Wrap each fruitcake loaf tightly with plastic wrap. Place wrapped loaves in a freezer-safe sealed plastic bag and freeze for up to 1 year.

ICEBOX FRUITCAKE

Steps:

• Lightly spray a 9x13-inch baking dish with nonstick cooking spray. Crush the graham crackers using a food processor or add them to a large ziptop bag and crush using a rolling pin. Coarsely chop the cherries.
• Combine crushed graham crackers, pecans, cherries, raisins, coconut, marshmallows, and sweetened condensed milk in a large bowl and mix well. Add reserved cherry juice by the tablespoonful until the mixture comes together, but isn't too soft. I usually add between 2 and 3 tablespoons.
• Turn out into the prepared dish and press flat with your hands. Cover and chill at least 6 hours, then cut into bars. Keep refrigerated.

MOMMA'S ICEBOX FRUITCAKE

Steps:

• 1. Mix all dry ingredients and fruits. Add milk and then marshmallow cream. Mix well.
• 2. Put into a loaf pan and form into loaf shape or roll on buttered waxed paper to make about 3 rolls, Cover and refrigerate. Slice after well chilled.
• 3. Note: You can use red and green candied cherries and/or candied pineapple.
• 4. Note: I like to make rolls on buttered waxed paper. It makes nice attractive round slices and looks good on a serving platter.

MAWMAW'S ICE BOX FRUITCAKE

Steps:

• 1. Chop pecans and drained cherries. Put in large mixing bowl.
• 2. Add raisins. Mix well with pecans and cherries.
• 3. Put marshmallows and small can of pet milk in a large microwaveable bowl. Stir well to wet the marshmallows with the milk.
• 4. Microwave marshmallows and pet milk until marshmallows are softened. About 2-3 minutes on high. Adjust time to your microwave. Don't leave this alone, watch closely so marshallows won't burn.
• 5. Pour 1/2 finely crushed graham crackers into marshmallow mixture. Stir to wet the crackers. Add rest of crackers to this mixture and stir well again.
• 6. Add fruit and nut mixture to cracker mixture and stir well. Make sure all fruits and nuts are incorporated into cracker mixture. This takes some "elbow grease".
• 7. Press into an 8" square, glass pan. Press well, using your fingers if necessary. It may not look like all the cake mixture will fit in the 8" pan, but it will.
• 8. Refrigerate over night. Cut into 1/4" - 1/2" slices to serve. This is an easy fruitcake.

ICEBOX CAKE

Steps:

• In the bowl of an electric mixer using a whisk attachment, whisk the heavy cream and powdered sugar until stiff.
• Crush one-third of the wafers by hand or with a rolling pin inside a resalable plastic bag until they become coarse crumbs. Set aside.
• In a round 9-inch springform pan, layer in one-third of the whipped cream, smoothing evenly with a spatula. Then layer half of the remaining flat whole wafers close to each other, then one-third more of the whipped cream, then the remaining whole wafers and finally top with the rest of the whipped cream. Garnish the top of cake with the crushed wafers.
• Cover and refrigerate for at least 6 hours.
• Run a paring knife around the springform pan and release the wall of the pan from around the cake. Leave the cake on the bottom of the pan and transfer to a serving dish or cake stand, then slice and serve.