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Enjoy!! No Bake Fruit Cake3/4 cup---Milk1 lb---Marshmallows 1 lb---Graham Cracker crumbs 1 lb---Golden Raisins 1 Pint---Candid Cherries 4 cups---Whole Brazil nuts (or pecan halves) 1. Scald milk in double boiler, until bubbles on outer rim or 180 degrees. 2. Quarter Marshmallows. ( Or use 10 cups of miniature marshmallows) 3. Add marshmallows to milk in double boiler. 4. Cook. Stirring until smooth. (If all marshmallows do not fit in boiler, add a few at a time, and stir til all in and smooth) 5. Remove from heat. 6. Roll Graham cracker crumbs into fine crumbs. ( or buy a pound of graham cracker crumbs) 7. Mix with Raisins, candid cherries,and nuts. (You can halve or slice Brazil nuts smaller) 8. Add hot Marshmallows and blend. (This will be sticky) 9. Line four 1 pint or two quart loaf pans with WAX paper, add cake mixture, and let age two to three weeks. Note: mini Marshmallows= 10 cups per 1 pound of whole marshmallows. Note: Wrapping cakes with FOIL after covering with WAX paper helps keep cakes air tight. Leave cakes in bottom of refrigerator to age. Note: These cakes keep very well in refrigerator. You can also freeze them, and they will keep two to three years. No kidding!! This is a GOOD fruitcake! Dolly :-) Back to Cookbook Index Page 1 Or Page 2 |
