No bake fruitcake
No bake fruitcake recipe in the cake category
Recipe ingredients:
- Fruits and nuts:
- 16 ounces candied pineapple
- 16 ounces candied cherries
- 8 ounces candied citron
- 8 ounces chopped dates
- 1, 5 ounces, box raisins
- 1, 15 ounces, box golden raisins
- 1, 10 ounces, box currants
- 1, 4 ounces, can flaked coconut, optional
- 12 ounces chopped walnuts
- 8 ounces chopped pecans or blanched slivered almonds
- Liquids:
- 1/2 cup molasses
- 1/2 cup strawberry or raspberry preserves
- 2 tablespoons frozen orange juice concentrate, straight from the can
- 1, 12 ounces, can evaporated milk
- Dry ingredients:
- l pound graham crackers
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Recipe method:
- Put fruits, their syrup and nuts into a big bowl.
- Using your hands, break up any stuck together clumps.
- Put the graham crackers in the food processor, one inner seal package at a time.
- Process until they are ground as finely as flour.
- Dump into another bowl.
- Add spices and mix.
- Pour the dry ingredients on the fruit and toss so the fruit pieces are dusted on all sides.
- Again, use your hands. Pour on liquids and mix well until no dry graham cracker powder remains.
- If needed, add more liquid: evaporated milk, orange juice concentrate or jam.
- Pack into prepared tins, pressing firmly. It will all fit even though it seems the tins will be too small.
- The cake will be sticky, but all the moisture will be absorbed.
- Refrigerate 2 days and then start dousing with rum or brandy. Omit the liquor if you prefer.
- Store in refrigerator.
Tags: no, bake, fruitcake, recipe, cake, recipes, cooking