Mawmaw's Ice Box Fruitcake
I had never enjoyed fruitcake because it was dry. From the first bite I loved this one. It was moist and had the kind of fruit and nuts I loved.
My mother-in-law passed away over 20 years ago unexpectedly and I had failed to get this recipe from her.
After having searched for years for this recipe, I recently received it from a friend who had found it in a church cookbook!
I was so excited! I have made 8 - 10 cakes over the months since I got the recipe.
The first time I made this and served it to my husband, he was thrilled to pieces! This was his mama's fruitcake. He could not believe I had finally found the recipe.
This cake freezes well. And is easy to cut when frozen.
I hope you enjoy this as much as my family does.
1 lbchopped pecans
1 lbwhite raisins
1 lbmaraschino cherries drained, (red and green are great for christmas!}
1 can(s)small can of pet evaporated milk
1 lbfinelly crushed graham crackers
How to Make Mawmaw's Ice Box Fruitcake
- Chop pecans and drained cherries. Put in large mixing bowl.
- Add raisins. Mix well with pecans and cherries.
- Put marshmallows and small can of pet milk in a large microwaveable bowl. Stir well to wet the marshmallows with the milk.
- Microwave marshmallows and pet milk until marshmallows are softened. About 2-3 minutes on high. Adjust time to your microwave. Don't leave this alone, watch closely so marshallows won't burn.
- Pour 1/2 finely crushed graham crackers into marshmallow mixture. Stir to wet the crackers. Add rest of crackers to this mixture and stir well again.
- Add fruit and nut mixture to cracker mixture and stir well. Make sure all fruits and nuts are incorporated into cracker mixture. This takes some "elbow grease".
- Press into an 8" square, glass pan. Press well, using your fingers if necessary. It may not look like all the cake mixture will fit in the 8" pan, but it will.
- Refrigerate over night. Cut into 1/4" - 1/2" slices to serve. This is an easy fruitcake.