NO BAKE FRUITCAKE
This fruitcake recipe using crushed vanilla wafer cookies, cherries, pecans, raisins, and coconut is easy to make and requires no baking whatsoever.
Provided by Ann Hammock
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 18
Number Of Ingredients 8
Steps:
- In a large bowl mix the candied cherries, chopped pecans, sweetened condensed milk, coconut milk, flaked coconut, raisins, vanilla, and crushed vanilla wafers. Batter will be very stiff. Place into pan and store in the refrigerator.
Nutrition Facts : Calories 475.1 calories, Carbohydrate 53.4 g, Cholesterol 7.4 mg, Fat 28.8 g, Fiber 3.6 g, Protein 5.6 g, SaturatedFat 8.8 g, Sodium 116 mg, Sugar 31.7 g
FREE RANGE FRUITCAKE
Steps:
- Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
- Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
- Heat oven to 325 degrees.
- Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
- Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
- When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.
UNBAKED FRUIT CAKE
This is a family favorite recipe prepared every year by my mother Ruth. This fruit cake is much like a soft cookie dough and we all enjoy the taste.
Provided by vosswood
Categories Dessert
Time 1h30m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter and marshmallows in a double boiler.
- Mix all ingredients and pour marshmallow mixture over dry ingredients. Mix thoroughly.
- Place wax paper in a loaf pan. Press mixture tight in pan and chill. May be frozen.
Nutrition Facts : Calories 736.5, Fat 25.8, SaturatedFat 9.3, Cholesterol 32.5, Sodium 280.6, Carbohydrate 128.5, Fiber 7.4, Sugar 97, Protein 6.1
GRANMAMA'S UNCOOKED (NO BAKE, NO COOK) FRUITCAKE
Not your typical fruit cake! We eat this one down South (Florida) and Granmama finally let me have the recipe. No baking, no aging and none of that "whatsit?" fruit!
Provided by shawnanddebbie
Categories Dessert
Time 12h20m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 625, Fat 20.8, SaturatedFat 3.7, Cholesterol 12, Sodium 242.2, Carbohydrate 108.3, Fiber 5.5, Sugar 77, Protein 8.6
UNBAKED FRUITCAKE II
This recipe is for all those who don't like candied fruit.
Provided by knowell
Categories Desserts Cakes Holiday Cake Recipes
Yield 64
Number Of Ingredients 8
Steps:
- In a large bowl, combine the orange candy, dates, marshmallows, nuts, graham crackers, sugar, evaporated milk and vanilla. Mix together well and press into regular or molded loaf pans. Chill overnight before slicing.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 55.1 g, Cholesterol 2.3 mg, Fat 4.6 g, Fiber 2 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 112.6 mg, Sugar 41.2 g
NO BAKE FRUITCAKE BY PAULA DEEN
Make and share this No Bake Fruitcake by Paula Deen recipe from Food.com.
Provided by katie in the UP
Categories Dessert
Time 30m
Yield 10 mini loafs
Number Of Ingredients 8
Steps:
- Spray 10 mini loaf pans with vegetable oil cooking spray.
- In a 2-quart saucepan, heat the milk and marshmallow together over low heat.
- Stir constantly, because condensed milk scorches easily, until the marshmallows are melted.
- Remove the mixture from the heat.
- Combine the cracker crumbs, pecans, coconut, dates and cherries in a large bowl.
- Add the bourbon to the milk mixture and pour over the crumb mixture.
- Mix well with your hands.
- Scoop the mixture into the prepared pans and press down firmly to mold into shape.
- Refrigerate for 2 days.
NO-BAKE FRUITCAKE
"Keep your oven free for other holiday baking with this easy recipe," suggests Joy Maynard of St. Ignatius, Montana.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1 loaf
Number Of Ingredients 12
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.
Nutrition Facts : Calories 279 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 160mg sodium, Carbohydrate 53g carbohydrate (33g sugars, Fiber 3g fiber), Protein 5g protein.
VANILLA WAFER FRUITCAKE
This was my dear grandmother's recipe. She was a farmer's wife and a very good cook. Even folks who don't like fruitcake seem to like this one.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 40 servings.
Number Of Ingredients 9
Steps:
- Set aside four whole cherries, two pineapple slices and 16 pecan or walnut halves. Chop remaining fruit and nuts. Crush vanilla wafers; combine the chopped fruit, nuts and raisins and set aside. , In a bowl, beat eggs well. Stir in sugar, salt and milk. Combine wafer/nut mixture with egg mixture. Pack into a waxed paper-lined 10-in. tube pan. Decorate top with reserved whole fruit and nuts. Bake at 325° for 45 minutes. Let stand 10 minutes. Run a sharp knife around edge; turn cake out of pan, then back over again so decorations are on top. Cake can be made ahead and frozen; taste improves with age.
Nutrition Facts : Calories 183 calories, Fat 10g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 64mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
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