Debbies Ice Box Fruit Cake Food

ICE BOX FRUITCAKE

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.

MAMA'S ICEBOX FRUITCAKE RECIPE

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!

ICEBOX FRUITCAKE

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.

DEBBIES ICE BOX FRUIT CAKE

Steps:

• In saucepan, over medium low heat, melt butter and marshmellows.
• Add eaglebrand milk and mix.
• Remove from heat and pour into large mixing bowl.
• Add remaining ingredients and mix well.
• Press into lightly greased bread pan (for molding).
• Invert on to aluminum foil. Wrap tightly.
• Chill for at least 24 hours.
• Cut into slices to serve.

DEBBIES STRAWBERRY CAKE

Steps:

• Preheat the oven to 350 degrees.
• Lightly grease three 9-inch round cake pans with butter, then dust with flour. Shake out the excess flour. Set the pans aside.
• Place the cake mix, strawberry gelatin, pineapple and juice, mashed strawberries and juice, oil, milk and eggs in a large mixing bowl and blend with an electric mixer.The strawberries should be well blended into the batter.
• Fold in the coconut and pecans.
• Divide the batter among the prepared pans and place them in the oven on the center rack.
• Bake the cakes until they are light brown, about 30 minutes.
• Remove the pans from the oven and place them on wire racks to cool.
• Remove cooled cake from pans.
• Meanwhile, make the frosting. Combine the cream cheese and butter in a medium bowl with an electric mixer. Add the sugar and drained strawberries. Blend on low until sugar is dissolved. Then raise the speed to medium and mix the frosting another minute until the frosting lightens and is well combined. Fold in the coconut and pecans.
• Frost cake.
• Place this cake uncovered, in the refrigerator until the frosting sets, 20 minutes.
• Slice and serve.
• Note:Cover the cake and store, in the refrigerator, for up to 1 week.

ICEBOX FRUITCAKE (NO BAKING REQUIRED!)

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.