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Icebox Fruitcake
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What Can I Bring? Fruitcake and ... fruit cake
Perfect for: Holiday parties, family gatherings
Make and take: Transport as a loaf; cut and serve at your destination.
Not everyone loves traditional fruitcake, but here is a variation sure to please even the most skeptical holiday revelers. This recipe was submitted by Carolyn Coile, who lives in Columbus, and remembers her mother, Virginia Huckaby, first making this Icebox Fruitcake in 1948, before electricity came to rural Rome. Her mother made her sweet, no-bake cake filled with maraschino cherries and raisins weeks before Christmas, "and as it sat, the flavors came together and the cake became moist and wonderful."
Tip: Plan ahead. The Icebox Fruitcake should be made now and allowed to chill (go ahead; use your refrigerator) at least a week or longer before serving.
Hands on time: 10 minutes Total time: 10 minutes Serves: 16
Ingredients:
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1 (12-ounce) box graham crackers or vanilla wafer crumbs, crushed finely
1 medium (10- to 16-ounce) jar maraschino cherries, drained (reserving juice and several whole cherries) and coarsely chopped
1 cup raisins
1 cup chopped pecans, plus a few pecan halves for garnish
1 (3.5-ounce) can Baker's Angel Flake coconut
1 (14-ounce) can sweetened condensed milk
Instructions:
In a mixing bowl, combine the cracker or cookie crumbs, cherries, raisins, pecans and coconut. Stir in the sweetened condensed milk, mixing well until all the crumbs are moistened. If necessary, add 1 or 2 tablespoons reserved cherry juice. Press the mixture into a 9-inch square glass baking dish, or form into a loaf. Decorate the top with reserved whole cherries and pecan halves. Wrap well in plastic or foil and chill for at least 1 week before serving.
Notes:
This recipe requires chilling time of at least 1 week.
Nutrition:
Per serving: 296 calories (percent of calories from fat, 33), 5 grams protein, 47 grams carbohydrates, 2 grams fiber, 11 grams fat (4 grams saturated), 8 milligrams cholesterol, 186 milligrams sodium.
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