Refrigerator Fruitcake Recipes

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, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Fold in raisins and cherries. , Shape dough into two 2-in.-thick logs; wrap each in plastic wrap. Refrigerate for 2 hours or until firm. , Cut logs into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.

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:

• 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.

Steps:

• Combine all ingredients and mix well.
• Pack into a loaf pan lined with waxed paper.
• Cover pan tightly with plastic wrap.
• Can be stored in refrigerator for several weeks.

Steps:

• Heat milk and marshmallows to boiling point. Stir.
• In a large bowl, mix well the cherries, pineapple, pecans, fig newtons, dates, spices, graham cracker crumbs and raisins.
• Pour hot milk and marshmallows into dry ingredients. Mix well and pack into containers.
• Let stand in refrigerator for 3 days before turning out.
• Unmolding is easier if you line container(s) with waxed paper.

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.