Great Grandma Evelyns Uncooked Fruitcake Food

GRANDMA LEACH'S FRUITCAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a 9 inch tube pan and one 9x5 inch loaf pan.
• Sift the flour, sugar, cocoa, cornstarch, baking soda, salt, cinnamon and cloves into a large bowl. Stir in the applesauce and oil, then mix in the raisins, dates, mixed fruit and 2 cups of walnuts. Pour into the prepared pans. Pans should be about 3/4 full if using mini pans, or an assortment.
• Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean.

GRANMAMA'S UNCOOKED (NO BAKE, NO COOK) FRUITCAKE

Steps:

• Crush the graham crackers into fine crumbs.
• Granmama's recipe calls for "puffed" raisins. To puff them, soak in hot water for 30 minutes.
• Chop the nuts; drain and cut cherries in half (if they are whole).
• Melt marshmallows in milk.
• Mix all ingredients together.
• Pack into regular sized loaf pan.
• Refrigerated overnight and cut with a hot knife.
• Coconut is an optional ingredient.
• Cook time is refrigeration time.

GRANDMAS NO CHOP NO BAKE FRUITCAKE

Steps:

• Crush graham crackers and mix with raisins and cherries.
• Add brazil nuts.
• Scald milk in double boiler and add in marshmallows.
• Stir until melted.
• Remove from heat.
• Add cracker mixture to hot marshmallow mixture and blend thoroughly.
• Line loaf pans with wax paper or foil.
• Spoon in mixture, press down firmly.
• Decorate top with reserved cherries and brazil nuts.
• Age 1 month in fridge.
• Wrap cake in foil to keep moist.
• This freezes very well after the initial aging of cake.
• If you're lucky, like I am, you can find shelled brazil nuts at a health food store. I find mine at an amish grocery store.

UNCOOKED FRUITCAKE

Steps:

• Mix milk, oleo& marshmallows.
• Cook to dissolve.
• Add to crushed wafers& graham crackers.
• Add all other ingredients.
• Stir or mix with buttered hands.
• Press into containers lined with wax paper.
• Wrap in foil& chill.
• (Can use decorative aluminum mini-loaf pans with lids).
• (Can freeze or refrigerate).

1950'S UNCOOKED FRUIT CAKE'

Steps:

• Warm the opened can of Sweetened Condensed Milk in a saucepan of boiling water to make it easier to pour. Add the milk to the Melted Butter and Marshmallows stirring to combine well. Combine the wet mixture with the remaining ingredients. Pack into a buttered dish or pan. Let set overnight. Keep in refrigerator. If too dry add more condensed milk.

GREAT GRANDMA EVELYN'S UNCOOKED FRUITCAKE

Steps:

• In a large bowl combine wafers, dates, cherries (if using), and nuts.
• Mix well, then pour Eagle Brand Milk over and continue to mix until all dry ingredients are saturated with the milk. You may have to use your hands to mix as this mixture is quite stiff.
• You might have to add a little more milk or water- but only a little at a time.
• Line a loaf pan with waxed paper letting it extend over the sides some.
• Pack the mixture in the prepared pan, leaving no spaces. Refrigerate 2-3 days before slicing to serve. Slice thinly and refrigerate remaining cake.

GRANDMA R'S FRUITCAKE

Steps:

• Pecans chopped roughly, almonds slivered and soak overnight in orange juice.
• Pineapple to be cut in tidbit size, cherries cut in quarters, citron peel cut fine, be sure to wash raisins, soak overnight in grape juice and rum.
• Set aside one cup of flour from recipe to sprinkle over the fruit before adding to batter.
• Cream butter at room temperature like whipped cream.
• Add sugar gradually until no sugar grains remain (about 15 minutes).
• Beat in egg yolks throughly.
• Stir in jelly and melted chocolate.
• Blend in flour and baking powder.
• Add fruit with hands small amounts at a time mixing well.
• Add almonds and pecans (juice as well if still leftover).
• Fold in stiffly beaten egg whites.
• Line pans with thin cardboard bottom and sides.
• Line pans with tin foil over the cardboard.
• Fill pans 3/4 full with batter (5-6 loaf pans).
• Bake at 275°F for 2 1/2 hours.
• If you use mini-pans you will have to watch the baking.
• You will know they are done when the tops are slightly dark.
• Possible cracking of the loaf--little bit springy, but not too springy.
• Cool on racks before removing.
• Peel off tin foil gently wrap in Saran Wrap (or cheesecloth if you are planning to soak in rum afterwards).
• Then wrap in tin foil store in a cool place tin container.