Mamas Uncooked Fruitcake Recipes

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.

Steps:

• Melt marshmallows in top of a double boiler with butter and 3 T of reserved cherry juice. Stir as it melts. In large mixing bowl, put pecans, dates, raisins, cherries, orange peel and Graham Cracker crumbs. Pour melted marshmallow mixture over and mix with hands until it sticks together. Place in container and firmly press together. Cover and keep in refrigerator.

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.

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.

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.

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 .

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.

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).