Carolyns Ice Box Fruitcake Recipes

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.

Steps:

• Chop everything that needs chopping; put the cherries, pineapple, and dates in a mixing bowl. Sprinkle sugar over the fruit and lightly toss together to unstick the fruit. Coarsely break nuts into a separate bowl. Set aside. Coarsely break apart the graham crackers then pulse in a food processor until fine crumbs. (I did this in 3 batches). Pour crumbs into a large mixing bowl; add cinnamon and the sweetened condensed milk. Using a spoon or your hands, combine to form a stiff dough. Add remaining ingredients and knead them into the dough using your hands. Dump the mixture out onto a piece of Saran plastic wrap or aluminum foil. Firmly shape into a log about 3-4 inches in diameter. Roll up tightly and place in the freezer for about an hour before removing the wrap. To serve, cut into 1/2-inch slices with a sharp knife and arrange on a serving plate. Store covered in the refrigerator.

Steps:

• 1. Preheat oven to 275 degrees. Grease and flour or coat a 10" tube pan with cooking spray, set aside.
• 2. Mix together sugar, eggs, butter and vanilla until mixed well. Combine flour and salt. Add to sugar/egg mixture and mix thoroughly by hand, DO NOT use a mixer at this point!
• 3. Using your hands, mix in candied fruits, nuts, coconut and orange juice. When mixed spread into tube pan. Bake 2 1/2 hours. At 2 hours, check with a tooth pick. Cake is done when tooth pick comes out clean. Cool completely before removing from pan.

Steps:

• 1. Line two 9 x 5 inch loaf pan with plastic wrap, allowing wrap to hang over edges 3 or 4 inches.
• 2. In a large bowl, finely crush the graham crackers, then add the red and green cherries, candied fruit, and pecans.
• 3. Melt butter in a double boiler. Cool slightly. Add sweetened condensed milk, marshmallows, and bourbon (or wine), stir well. Pour this over the crackers and fruit. Mix well. The mixture should be very thick and moistened thoroughly. Pack mixture tightly into the lined pan making sure no air bubbles are trapped in the loaf. Garnish top with pecan and cherry halves. Cover tightly with the plastic wrap.
• 4. Allow to age in the refrigerator for at least 3-4 weeks or longer (the longer the better the flavor). The flavors will have a chance to blend and all of the liquids will be absorbed into the cake. I have keep them in the refrigerator for over two years and enjoyed a slice of fruitcake every once in a while all year long. After they have molded to the shape of the loaf pan (3 to 4 weeks) they may be removed from the pans for long term storage.
• 5. Note 1: I use a 32 ounce (2 pound) container of mixed candied fruit. I hold out enough of the red and green maraschino cherries (cut in half) and pecan halves to garnish the top of the fruitcakes, the rest of the cherries and pecans are cut up in the cake.
• 6. Note 2: 2 cup sweet wine (grape, blackberry or any flavor you desire) may be substituted for the bourbon or they both may be left completely out.

Steps:

• Combined crushed wafers, coconut, chopped cherries, pecans and pineapple and place in large bowl. Mix well. Also add raisins, if desired.
• Melt marshmallows in top of double boiler.
• Add milk to melted marshmallows and mix well.
• Remove from heat and pour onto wafer mixture. Mix well.
• If desired, pour 1/4 to 1/2 cup of any good sweet wine - scuppernong, blackberry, pear, etc. When cool enough to handle, form into "logs" and wrap in waxed paper.
• Chill at least 24 hours before serving -- the longer the chilling, the better.
• Serving Suggestions Slice into 1/2" slices and arrange on small platter.
• Best served cold.
• Can be made 2 weeks in advance.

Steps:

• Preheat oven to 300°. Line four greased and floured 5-3/4x3x2-in. loaf pans with waxed paper and grease the paper; set aside., In a large bowl, combine dates, nuts, cherries and coconut. Combine flour, sugar, baking powder and salt; stir into fruit mixture until well coated., In a small bowl, beat eggs and vanilla until foamy. Fold into fruit mixture and mix well. Pour into prepared pans., Bake 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap tightly and store in a cool, dry place. Cut with a serrated knife.

Steps:

• Melt butter and marshmallows together. crush graham crackers or use crumbs. chop and mix all dryed fruits and nuts together. mix together with hands. pack in greased pan. best to use loaf pans so you can slice them in nice slices. let refrigerate for 48 hours.

Steps:

• Combined graham cracker crumbs, coconut, cherries, pecans and pineapple in large bowl.
• Mix well.
• Mix marshmallows& milk in top of a double boiler.
• Stir constantly until marshmallows are melted.
• Pour over dry mixture and stir till well blended.
• Line loaf pan with foil.
• Press fruit cake mixture into pan forming a loaf.
• Chill for at least 3-4 hours.
• Slice and enjoy.