leo's icebox fruitcake

Name: Leo's Icebox Fruitcake
Cuisine: American
Ingredients: 2 pound(s) candied pineapple; 2 pound(s) candied cherries; 1 pound(s) candied mixed fruit; 2 pound(s) pecans; 1 pound(s) walnuts; 2 can(s) sweetened condensed milk (14 oz. cans); 2 pound(s) graham crackers, crushed; 1 1/2 cup(s) bourbon; 2 teaspoon(s) ground allspice; 2 teaspoon(s) ground cinnamon; 2 teaspoon(s) ground cloves

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37 Pinches 1 Photo

Mary Frazier

Bolingbrook, IL

Updated on Nov 21, 2012

This is a wonderful recipe from my dad, who passed away this past October. It brings back such good memories of him. I post this in honor of the best dad in the world, Leo F. Kieras. Love you mi poppa!

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yield makes 2 loaves

Ingredients

2 pounds candied pineapple
2 pounds candied cherries
1 pound candied mixed fruit
2 pounds pecans
1 pound walnuts
2 cans sweetened condensed milk (14 oz. cans)
2 pounds graham crackers, crushed
1 1/2 cups bourbon
2 teaspoons ground allspice
2 teaspoons ground cinnamon
2 teaspoons ground cloves

How To Make leo's icebox fruitcake

Step 1

Chip fruits and nuts together. Pour cracker crumbs and spices over fruit nut mixture. Mix well. Mix bourbon and milk in a bowl. Pour over mixture and stir well. Pack in loaf pan lined with wax paper and store in refrigerater. May be sliced the next day, but tastes better the longer you let it sit.
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