Time 20m Number Of Ingredients 8 Steps:
Finely crush graham crackers and coarsely chop pecans and drained cherries. Combine all ingredients in a large mixing bowl and mix well. Turn out into a lightly buttered 9x13 baking dish and press flat into the pan with your hands. Chill for at least 6 hours.
Time 40m Number Of Ingredients 9 Steps:
Prepare all the dry ingredients ahead of time as directed. Chop the pecans, walnuts, brazil nuts, and raisins as needed. Crush or chop the graham crackers. Chop the maraschino cherries, saving the juice. Set aside for now. Place the chopped nuts in a large mixing pan. Add the chopped graham crackers. Add the coconut. Mix dry ingredients together to fully combine. Place the marshmallows in a medium size sauce pot. Add the milk. Place the pot over Medium Low heat on your stove top. Constantly stir this mixture until the marshmallows are fully melted. Pour the marshmallow mixture over the crushed nuts and graham crackers. Add the chopped cherries with juice. Mix well, until fully combined. Lightly butter a 9 x 13 x 2 casserole type dish or pan. Place the mixture in the dish, spread evenly and press firmly. Store in refrigerator until ready to serve. Enjoy!
Time 20m Yield 14 Number Of Ingredients 6 Steps:
In a medium bowl, stir together the pecans, raisins, walnuts, cherries, condensed milk and vanilla wafers. Dough will be very thick, you will need to use your hands. Form dough into a ring shape on top of a dinner plate. Wrap in many layers of plastic wrap and/or aluminum foil. Allow to age in the refrigerator for at least a week. The flavors will have a chance to blend and all of the milk will be absorbed into the cake.
Time 6h20m Yield 12 servings Number Of Ingredients 3 Steps:
In the bowl of an electric mixer using a whisk attachment, whisk the heavy cream and powdered sugar until stiff. Crush one-third of the wafers by hand or with a rolling pin inside a resalable plastic bag until they become coarse crumbs. Set aside. In a round 9-inch springform pan, layer in one-third of the whipped cream, smoothing evenly with a spatula. Then layer half of the remaining flat whole wafers close to each other, then one-third more of the whipped cream, then the remaining whole wafers and finally top with the rest of the whipped cream. Garnish the top of cake with the crushed wafers. Cover and refrigerate for at least 6 hours. Run a paring knife around the springform pan and release the wall of the pan from around the cake. Leave the cake on the bottom of the pan and transfer to a serving dish or cake stand, then slice and serve.
Time P1DT10m Yield 12 serving(s) Number Of Ingredients 7 Steps:
Chop pecans, cherries and pineapple and mix together. Mash wafers and mix with above ingredients. Add sweetened condensed milk and mix well. Press into large loaf pan and put into icebox for at least 24 hours.
Number Of Ingredients 13 Steps:
Crush graham crackers very fine( in those days I used graham crackers but today I would use 1 pound graham cracker crumbs. Chop and combine fruits and nuts Heat butter, Eagle brand milk and marshmallows until marshmallows melt Mix graham cracker crumbs with fruit and nuts, add spices and combine with Eagle Brand milk and marshmallow mixture. Mix well and pack in pan that has been lined with plastic wrap or cheese cloth. The mixture will be very sticky and I used my hands to mix as soon as the hot mixture cooled enough. Cake will keep indefinitely in the refrigerator Also in those days plastic wrap was not avaiable. Note: my step mom would wrap the fruit cake in the cheesecloth and then pour some brandy over it. I mix a little brandy extract in while mixing the whole thing together. This fruit cake tastes just like “Claxton Fruit Cake” if you’ve ever had any.
More about “ice box fruitcake recipes”
Time 6h10m Yield 1 large cake, 10 serving(s) Number Of Ingredients 6 Steps:
Mix graham cracker crumbs and milk until well blended. Add remaining ingredients until well blened. Mixture will be very stiff. Pack into a Christmas mold, which has been sprayed with oil, or form into logs and wrap with wax paper. Cover and keep refrigerated. Remove from mold just before serving.
