Unbaked Fruitcake
Unbaked Fruitcake
(Yield: 1 cake, about 2 1/2 pounds)
1/2 cup evaporated milk
16 marshmallows, finely cut
3 Tablespoons orange juice, rum, brandy or sherry
4 dozen graham crackers (2 1/2 inch), rolled into fine crumbs
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 cup dates, finely cut
1 cup raisins, half golden and half dark
1/3 cup finely cut candied pineapple
1/3 cup finely finely cut candied cherries
2 Tablespoons finely cut candied orange peel
3/4 cup broken walnut meats
Combine evaporated milk, marshmallows and orage juice in a bowl. Let stand a few minutes.
In a large mixing bowl, combine graham-cracker crumbs, spices, fruit and nuts. Stir lightly to mix.
Add milk mixture and combine with spoon and ten with hands until crumbs are moistened.
Line a 5-cup loaf pan or mold with waxed paper on bottom and sides. add cake mixture and press down firmly.
Decorate with additional nuts and fruits. Cover tightly. Chill 2 days before slicing. Store in refrigerator.
(Yield: 1 cake, about 2 1/2 pounds)
1/2 cup evaporated milk
16 marshmallows, finely cut
3 Tablespoons orange juice, rum, brandy or sherry
4 dozen graham crackers (2 1/2 inch), rolled into fine crumbs
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 cup dates, finely cut
1 cup raisins, half golden and half dark
1/3 cup finely cut candied pineapple
1/3 cup finely finely cut candied cherries
2 Tablespoons finely cut candied orange peel
3/4 cup broken walnut meats
Combine evaporated milk, marshmallows and orage juice in a bowl. Let stand a few minutes.
In a large mixing bowl, combine graham-cracker crumbs, spices, fruit and nuts. Stir lightly to mix.
Add milk mixture and combine with spoon and ten with hands until crumbs are moistened.
Line a 5-cup loaf pan or mold with waxed paper on bottom and sides. add cake mixture and press down firmly.
Decorate with additional nuts and fruits. Cover tightly. Chill 2 days before slicing. Store in refrigerator.
Comments