Graham Cracker Fruitcake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment two 9 inch round pans.
• Combine the crumbs, 1/2 cup pecans, flour, baking powder, and salt.
• In a large bowl, cream the butter and the light brown sugar until fluffy. Slowly beat in the egg yolks, one at a time. Stir in the vanilla. Alternately add the milk and the crumb mixture while beating on low.
• Beat the egg whites in a bowl until foamy. Add the sugar slowly, and beat to soft peaks. Fold into the crumb batter, and pour into the pans.
• Bake for 25 minutes, or until a tester comes out clean. Cool in the pans on a rack about 10 minutes, then invert and cool completely.
• To Make Frosting: In a saucepan over medium heat, melt the 2 tablespoon sugar until it turns golden. Remove from heat, and add 4 tablespoons of the butter; swirl. Whisk in the dark brown sugar, and place back on the heat. Bring to a boil, stirring all the time. Add the cream, and bring back to a boil. Boil 1 minute, and remove caramel from heat.
• Place the confectioners' sugar in a large bowl, and mixing on medium speed, slowly drizzle in the caramel. Beat until the bottom of the bowl is just barely warm, about 5 minutes. Add the remaining 1 1/4 cups butter, 1 tablespoon at a time. Beat until smooth, and chill frosting until ready to ice the cake. Frost the cake, and press the pecans into the sides.

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.

Steps:

• In a very large bowl combine the first seven ingredients with 1/2 cup flour.
• Mix the remaining flour with the next five ingredients.
• Stir in the graham cracker crumbs.
• In a large mixing bowl beat butter and sugar till creamy.
• Gradually add egg yolks and beat till thick and fluffy.
• Add the graham crumb mixture and blend well.
• Stir into fruit mixture with orange juice.
• In separate bowl, beat egg whites till stiff but not dry; fold into graham cracker mixture.
• Turn into a well-greased 10" tube pan and bake in 325 degree oven for 1 1/4-1 1/2 hours.
• Cool in pan for 30 minutes then take out and put on rack to cool completely.

Steps:

• 1. Place graham crackers in food processor, and pulse. Melt butter and marshmallows together, and mix with cherry juice, mix in graham crackers and cherries and nuts, mix well with hands and form into a loaf pan.Cool and cut.

Steps:

• 1. Crush graham crackers very fine( in those days I used graham crackers but today I would use 1 pound graham cracker crumbs.
• 2. Chop and combine fruits and nuts
• 3. Heat butter, Eagle brand milk and marshmallows until marshmallows melt
• 4. Mix graham cracker crumbs with fruit and nuts, add spices and combine with Eagle Brand milk and marshmallow mixture. Mix well and pack in pan that has been lined with plastic wrap or cheese cloth. The mixture will be very sticky and I used my hands to mix as soon as the hot mixture cooled enough. Cake will keep indefinitely in the refrigerator Also in those days plastic wrap was not avaiable. Note: my step mom would wrap the fruit cake in the cheesecloth and then pour some brandy over it. I mix a little brandy extract in while mixing the whole thing together. This fruit cake tastes just like "Claxton Fruit Cake" if you've ever had any.

Steps:

• In a very large bowl combine first seven ingredients with 1/2 cup flour. In another bowl, mix remaining flour with next 5 ingredients.
• In another large bowl, beat butter and sugar until creamy. Gradually add egg yolks and beat until thick and creamy. Add graham cracker mixture, blend well. Then stir into fruit mixture with orange juice. Can substitute juice from cherries. Beat egg whites until stiff but not dry. Fold in graham mixture. Can use a tube pan if you choose or several smaller pans for personal sizes.
• Bake at 325 degrees F. If tube pan approx 1-1 1/2 hours, if smaller pans 1/2 hour.

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.