Mamas Uncooked Fruitcake Food

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!

UNBAKED FRUIT CAKE

Steps:

• Grease one 9x13 inch pan.
• Combine all the ingredients and mix well. Spread batter into the prepared pan.
• Let cake stand in a cool place and age for at least one week before serving.

FRUITCAKE COOKIES (CHRISTMAS LIZZIES)

Steps:

• Set the butter or margarine out to soften.
• Slice the candied cherries in half and dice the candied pineapple. Place these along with the glazed fruit mix, which should already be diced, in a bowl.
• Soak the raisins in the cherry brandy until plump, at least an hour or up to overnight.
• Add the cinnamon, nutmeg, allspice and baking soda to the flour and sift.
• Preheat the oven to 325 degrees and prepare cookie sheets by lining with parchment paper.
• Set a stand mixer to medium speed.
• Place the softened butter in the mixing bowl and cream until fluffy.
• Once the butter is fluffy, gradually add the brown sugar until completely blended.
• Add the eggs one at a time, completely blending each egg before adding the next.
• When the eggs are completely blended, add the sifted flour and spices slowly to the butter, eggs and sugar mix. Completely blend each addition before adding the next.
• Turn off the mixer, clean off the blade. The next steps will be mixed by hand.
• Combine the soaked raisins, pecans and cut candied fruit in a bowl and mix together completely.
• In batches, add some of the raisin, nut and fruit mixture to the batter and mix with a spatula by hand until all the ingredients are completely blended before adding more.
• Continue until all the fruit and nut mixture is thoroughly combined with the batter.
• Using a kitchen teaspoon, drop the cookie batter onto the cookie sheets, keeping each cookie about 1 inch apart. The cookies should be approximately 1 inch in diameter.
• Bake in a moderate oven (325 degrees) for 10 to 15 minutes, until browned on top.
• Remove the baking sheets from the oven and cool the cookies for five minutes on the cookie sheets, then transfer the cookies to a cooling rack and allow to completely cool for at least 3 hours. Don't rush the cooling rack time of the cookie bottoms will be soggy and the cookies will be sticky.
• Enjoy immediately or store in an airtight container.
• Makes about 10 dozen cookies.

MAMA'S UNCOOKED FRUITCAKE

Steps:

• 1. In a medium bowl ,stir together the pecans ,raisins ,walnuts,cherries,condensed milk and vanilla wafers..Dough will be thick,I use my hands
• 2. Form dough,in to a log shape,(about the size of a pecan log) then wrap very well in wrap.Wrap in two or three layers of plastric wrap to make as air tight as possible.Allow to stay in the refrigertor for at least 5-7 day,s......I have seen my Mom make them in a round shape,but I do the log's....
• 3. Personal Note ::::::Use a good vanilla wafer .I use the Nabisco brand.The condensed milk ,i often use the Wal-Mart brand .

MAMA'S CHRISTMAS FRUITCAKE - DEE DEE'S

Steps:

• 1. Sift all dry ingredients together. Coat fruit and nuts with just enough of flour mixture (about 1 cup) to ensure that the fruit does not stick together; set aside.
• 2. Cream butter and sugar; add eggs 1 at a time, mixing well after each addition.
• 3. Add remaining dry mixture to egg, sugar and butter mixture; add liquor and vanilla; mix well.
• 4. Pour the creamed mixture over the fruit and nuts. Hand stir until mixed well.
• 5. Pour into 2 10-inch waxed paper lined tube pans, garnish top of cake with cherries, pineapple slices and pecan halves; place in cold oven, set oven at 275 degrees; bake 2 1/2 to 3 1/2 hours or until a long skewer inserted into the center of the cake comes out with just a few moist crumbs. MY MOHTERS RECIPE STATES BAKE IN SLOW OVEN FOR ABOUT 2 1/2 HOURS. IT TOOK MUCH LONGER IN MY OVEN.
• 6. Once cakes are done, cool and wrap in wine soaked cheesecloth, then in Reynolds Wrap and then wrap in towels.
• 7. NOTE: The secret to these wonderful cakes is in the aging process. Mama would age her cakes from 2 to 3 weeks. Once a week she would un-wrap the cakes and pour enough liquor over the cakes to keep them moist until Christmas.

NO-BAKE FRUITCAKE

Steps:

• Line a 9x5-in. loaf pan with waxed paper; coat the paper with cooking spray; set aside. In a saucepan, combine milk and orange juice concentrate. Add marshmallows; cook and stir until marshmallows are melted and mixture is smooth. Remove from the heat. Stir in remaining ingredients; mix well. Pat into prepared pan. Cover and refrigerate for at least 8 hours.

MOM'S FRUITCAKE

Steps:

• Pour boiling water over raisins and currants to cover. Let steam for 5 minutes, then drain. In a very large bowl combine currants, raisins, gum drops, candied cherries, pitted dates, jelly, spices, and brandy wine or fruit juice. Stir to blend. Cover and let stand overnight.
• Preheat oven to 275 degrees F (135 degrees C). Grease three 8x4 inch loaf pans.
• Cream the butter and the sugar together until light and creamy. Add the eggs one at a time, mixing well after each one. Stir in the vanilla.
• Sift the flour and baking soda together.
• Add the flour mixture alternately with the fruit mixture to the creamed mixture. Pour evenly into three loaf pans.
• Bake at 275 degrees F (135 degrees C) for 2-1/4 to 3 hours or until a toothpick inserted in the center of the loaves 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.

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.