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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Icebox Fruitcake Recipe

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This recipe for Icebox Fruitcake is from The Bedford Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box vanilla wafers
1 1/2 containers mixed fruit (candied)
raisins (as much as you like)
candied cherries (as much as you like)
1 c. coconut
1 lb. pecans, chopped
1 bag marshmallows, regular size
1 lb. English walnuts, chopped
3/4 c. milk
Directions:
Directions:
Crumble vanilla wafers in big pan. Combine mixed fruit, raisins, cherries, coconut, pecans and walnuts with wafers. Melt marshmallows and milk (about 3/4 c. milk with 18 to 20 marshmallows). Melt slowly until marshmallows are dissolved. Pour over crumb mixture and mix well. Be sure to only use enough to hold mixture together without being sticky. Press into lightly oiled pan or mold. Let stand two days or up to four weeks in refrigerator. Heat pan slightly by setting pan in hot water to turn cake out onto plate.
Personal Notes:
Personal Notes:
Submitted by "Lioness Donna Hoskins" in the Greencastle-Antrim cook book, published in 1990.

 

 

 

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