Post by NancyRogers on Dec 18, 2003 12:54:16 GMT -6
This recipe is for Trini, who requested a "no bake fruitcake" recipe. My husband makes these every Christmas and they are wonderful! They keep forever in the refrigerator or the freezer! The longer they're stored, the better they taste. Great with coffee, and VERY rich! Serve in small slivers.
Enjoy!
Vicki in Houston
No Bake Fruitcake
Fruits and Nuts:
16 oz. candied pineapple
16 oz. candied cherries
8 oz. candied citron
8 oz. dates
5 oz. raisins
15 oz. box of golden raisins
10 oz. box of currants (I use dates)
4 oz. can flaked coconut
12 oz. chopped walnuts
8 oz. chopped pecans
Liquids:
1/2 cup molasses
1/2 cup strawberrie or raspberry preserves
2 Tblsp. orange juice concentrate straight from the can
12 oz. can evaporated milk
Dry Ingredients:
1 lb. box of graham cracker crumbs
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Put fruit and nuts into a large mixing bowl (along with their juices), with hands, mix well, breaking up any clumps.
Combine graham cracker crumbs and spices in separate bowl and blend well.
Pour dry ingredients onto fruit and blend well with hands until no longer dry, adding the liquid while blending until all is used. Mixture will be very sticky.
Divide mixture and press into tins to form "cakes". I use the aluminum "disposable" cake tins I get at the grocery store. This mixture makes 2- 8 inch diameter cakes (10 lbs.). You can also make half a recipe if this is too much cake. I also like to use chopped dates instead of raisins in mine.
Enjoy!
Vicki in Houston
No Bake Fruitcake
Fruits and Nuts:
16 oz. candied pineapple
16 oz. candied cherries
8 oz. candied citron
8 oz. dates
5 oz. raisins
15 oz. box of golden raisins
10 oz. box of currants (I use dates)
4 oz. can flaked coconut
12 oz. chopped walnuts
8 oz. chopped pecans
Liquids:
1/2 cup molasses
1/2 cup strawberrie or raspberry preserves
2 Tblsp. orange juice concentrate straight from the can
12 oz. can evaporated milk
Dry Ingredients:
1 lb. box of graham cracker crumbs
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Put fruit and nuts into a large mixing bowl (along with their juices), with hands, mix well, breaking up any clumps.
Combine graham cracker crumbs and spices in separate bowl and blend well.
Pour dry ingredients onto fruit and blend well with hands until no longer dry, adding the liquid while blending until all is used. Mixture will be very sticky.
Divide mixture and press into tins to form "cakes". I use the aluminum "disposable" cake tins I get at the grocery store. This mixture makes 2- 8 inch diameter cakes (10 lbs.). You can also make half a recipe if this is too much cake. I also like to use chopped dates instead of raisins in mine.