I’m one of those “I hate fruitcake” people…there, I said it! Is there a holiday food more ridiculed than the fruitcake? Bad jokes abound about fruitcakes surviving all sorts of catastrophic events intact, or the “gift that keeps on giving” that gets passed around from year to year! And is there a more dreaded Christmas gift? Who in their right mind thinks a gift of fruitcake would be welcomed?
Everyone knows there’s a lot of bad fruitcake out there. Especially those dense, dry loaves speckled with lumps of green, yellow and red that don’t resemble any fruit I’ve ever seen! Even those that are steeped in booze are often inedible, giving off clouds of alcohol fumes strong enough to give you a serious hangover! I remember my mother baking fruitcakes weeks in advance of the holidays, wrapping them in rum-soaked cheesecloth (and periodically dampening the cheesecloth with rum again!) leaving plenty of time to “cure.” Ugh!
Forget everything you know – and perhaps dislike – about traditional holiday fruitcakes. I’m sharing one of my all-time favorite recipes with you, and I promise it is unlike any other fruitcake you’ve ever had. Even better, it’s a breeze to make and a little slice to nibble on is just the right amount to satisfy your sweet tooth!
No Bake Ice Box Fruit Cake
1 box vanilla wafers or graham crackers
1 can Eagle Brand milk
1 box coconut
1 box golden raisins
1 qt. chopped pecans
Crush vanilla wafers or crackers with a rolling pin. Mix all ingredients thoroughly by hand. Roll into about a 2-inch round log (recipe will make several logs), wrap tightly in waxed paper and refrigerate for several hours (best overnight). Slice into about ¼ inch rounds to serve. Will keep several weeks in refrigerator, tightly wrapped in wax paper.
It’s the ONLY fruitcake I’ll eat! I hope you’ll give the recipe a try, and let me know how you like it!