Shirleys Ice Box Fruit Cake 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:

• 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:

• Bring first 7 ingredients to boil and boil for 3 minutes.
• Let cool or can be left till next day.
• Add 2 beaten eggs, the essences, sherry, flour and baking powder.
• Stir till combined and pour into a prepared 20cm cake tin.
• Bake at 140 degrees Centigrade for 2 1/2 to 3 hours.
• Remove from tin and store in cake container for at least 3 days before cutting. It gets more moist the longer it is left.

Steps:

• Line a 9x9-inch dish or decorative container with waxed paper.
• Mix pecans, raisins, coconut, graham cracker crumbs, and cherries together in a bowl using your hands; stir in sweetened condensed milk. Press mixture into the prepared dish. Cover dish with plastic wrap or a tight-fitting lid. Refrigerate for 1 day.

Steps:

• Chop pecans, cherries and pineapple and mix together.
• Mash wafers and mix with above ingredients.
• Add sweetened condensed milk and mix well.
• Press into large loaf pan and put into icebox for at least 24 hours.

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:

• 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:

• Mix graham cracker crumbs and milk until well blended.
• Add remaining ingredients until well blened.
• Mixture will be very stiff.
• Pack into a Christmas mold, which has been sprayed with oil, or form into logs and wrap with wax paper.
• Cover and keep refrigerated.
• Remove from mold just before serving.