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Homemade Icebox Fruitcake Recipe |
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This is a delicious recipe that I originally found on a Texas cooking website. Ingredients - 1 14-oz. can sweetened condensed milk
- 1 16-oz. bag miniature marshmallows
- 1 lb. box graham crackers crushed
- 4 cups pecans
- 1 3.5-oz. can flaked, sweetened coconut
- 2 8-oz. pkgs. chopped dates
- 1 16-oz. jar maraschino cherry halves well drained
- 1/2 cup bourbon
Directions
1. Grease a 9 x 5 x 3-inch loaf pan. Heat milk and
2. marshmallows together over low heat. Stir until marshmallows are
3. melted (stir constantly because condensed milk scorches easily).
4. Remove from heat. Combine graham crackers. pecans, coconut, dates and
5. cherries in a bowl. Add bourbon to milk-marshmallow mixture and pour
6. over graham cracker mixture. Mix well. Scoop mixture into prepared pan
7. and mold to fit the pan. Pack the mixture tightly so there are no air
8. pockets. Refrigerate for 2 days or longer before serving. Cut
9. 1/2-inch slices to serve.
10. Note: Line your pan with parchment paper for easier removal of the
11. cake. Simply cut the parchment paper to cover the bottom and sides of
12. the pan and overlap the paper outside the pan so you can lift the cake
13. out after refrigeration.
14. Yields: About 15 slices. |
