Shirleys Ice Box Fruit Cake Recipes

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ICEBOX FRUITCAKE (NO BAKING REQUIRED!)



Icebox Fruitcake (no Baking Required!) image

Don't turn your nose up at this one! I don't even know why it is called fruitcake really! My ENTIRE family hates fruitcake in any way, shape, or form - this is one that we all LOVE!

Provided by Lorri in Wyoming

Categories     Dessert

Time P1DT10m

Yield 12 serving(s)

Number Of Ingredients 7

4 cups pecans
1 (15 ounce) can sweetened condensed milk
1/2 lb candied cherry
1/2 lb candied pineapple
1 (6 ounce) can flaked coconut
1 (12 ounce) box vanilla wafers
1 cup seedless raisin

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.

Nutrition Facts : Calories 723.7, Fat 39.4, SaturatedFat 9.6, Cholesterol 12.1, Sodium 206.4, Carbohydrate 92.1, Fiber 5.7, Sugar 64.5, Protein 8.3

ICEBOX FRUITCAKE



Icebox Fruitcake image

This old-fashioned Icebox Fruitcake recipe is a traditional holiday dessert that's overflowing with decadent ingredients, like Graham cracker crumbs, pecans, maraschino cherries, and mini marshmallows.

Provided by The SouthernPlate Staff

Categories     Dessert

Time 20m

Number Of Ingredients 8

1 box graham crackers (14.4 oz)
1 cup pecans
1 jar maraschino cherries (10 oz)
1 tablespoon cherry juice
1 cup raisins
1 cup shredded coconut (firmly packed)
1 1/2 cups mini marshmallows
1 can sweetened condensed milk (14 oz)

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.

Nutrition Facts : Calories 135 kcal, ServingSize 1 serving

ICE BOX FRUITCAKE



Ice Box Fruitcake image

My stepmother made this fruitcake when I was a girl (that was a long,long time ago!)And I asked her if she would send me the recipe some years ago. So the recipe you see if from her to me. She is still living at age 93.

Provided by Shirley Makekau

Categories     Fruit Desserts

Number Of Ingredients 13

1 lb graham crackers
1 box seedless raisins
1 pkg dates
1/2 lb candied cherries
1/4 lb candied pineapple
1 lb mixed fruit
1 qt shelled pecans or walnuts
3/4 lb marshmallows
1/2 stick butter (oleo)
1 can(s) eagle brand milk
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp mace

Steps:

  • 1. Crush graham crackers very fine( in those days I used graham crackers but today I would use 1 pound graham cracker crumbs.
  • 2. Chop and combine fruits and nuts
  • 3. Heat butter, Eagle brand milk and marshmallows until marshmallows melt
  • 4. Mix graham cracker crumbs with fruit and nuts, add spices and combine with Eagle Brand milk and marshmallow mixture. Mix well and pack in pan that has been lined with plastic wrap or cheese cloth. The mixture will be very sticky and I used my hands to mix as soon as the hot mixture cooled enough. Cake will keep indefinitely in the refrigerator Also in those days plastic wrap was not avaiable. Note: my step mom would wrap the fruit cake in the cheesecloth and then pour some brandy over it. I mix a little brandy extract in while mixing the whole thing together. This fruit cake tastes just like "Claxton Fruit Cake" if you've ever had any.

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