No Bake Fruitcake Recipe - Cooking Index
No Bake Fruitcake Recipe - Cooking Index
| 1 1/2 cups | 240g / 8.5oz | Seedless raisins |
| 1 1/2 cups | 355ml | Dates - pitted |
| 1 lb | 454g / 16oz | Nuts of choice |
| 1/2 lb | 227g / 8oz | Red candied cherries |
| 1/2 lb | 227g / 8oz | Green candied cherries |
| 1/2 lb | 227g / 8oz | Candied pineapple |
| 1 | Sweetened conden. Milk | |
| 1 1/2 cups | 219g / 7.7oz | Crushed graham crackers |
| To 2 1/2 cup - (my favorite) or | ||
| Wafers | ||
| 1 | Mold |
Combine all ingredients except crushed cookies. (I leave my fruit and nuts whole but may be cut up if your wish.) Mix well to distribute all the fruit and nuts in the milk.
Gradually add the crushed cookies to the mixture and stir. As soon as the mixture is not "real" sticky you will know you have enough crushed cookies mixed in. Butter your loaf or ring pan very well and spoon in the fruit cake mixture.
Press down firmly with the back of a greased spoon (I just grease my "clean" hands and push the mixture down to pack it well.) Cover with plastic wrap or foil and place in the refrigerator for at least 2 days.
When ready to serve, remove from refrigerator and tip out on a serving plate. IF there are any leftovers you should store back in the refrigerator.
Source:
Woman's Day Magazine
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