How to Make Granny's No-Cook Refrigerator Fruitcake

You don't need an oven to make a great fruitcake.

If you want to make a quick, uncomplicated holiday treat, no-bake fruitcake is a simple and delicious option. Though fruitcake traditionally is served during the winter holidays, you may want to make this a summer dessert option because you won't have to overheat your kitchen by turning on the oven. And you can keep no-bake fruitcake on hand in the refrigerator or even in the freezer for unexpected company, as it stays fresh for months.

Things You'll Need

• Saucepan
• 1 cup evaporated milk
• 2 cups mini marshmallows
• Wooden spoon
• Mixing bowl
• 1 1/2 cups golden raisins
• 1/4 lb. red candied cherries
• 1/4 lb. green candied cherries
• 1/4 lb. chopped red candied pineapple
• 1/4 lb. chopped green candied pineapple
• 1/2 lb. mixed candied peel
• 1 cup coconut
• 3 cups chopped nuts
• 3 cups graham cracker crumbs
• Rubber spatula
• 2 9 x 5 loaf pans
• Wax paper
• Butter or cooking spray

Instructions

Making A No Bake Fruitcake

1. 

   Melt the mini marshmallows with evaporated milk.

   Put a saucepan on the stove. Pour 1 cup of evaporated milk into the pan and then add 2 cups of mini marshmallows. Turn the heat to low and heat the mixture until the mini marshmallows have melted thoroughly.

2. 

   Take the pan off the heat when the marshmallows have melted.

   Stir constantly with a wooden spoon to ensure that the mixture does not melt unevenly or stick to the pan. This should take about 10 minutes. When it is done, take the pan off the heat.

3. 

   Red and green candied cherries are a festive touch.

   Combine 1-1/2 cups golden raisins and 1/4 lb. each of red candied cherries, green candied cherries, chopped red candied pineapple and chopped green candied pineapple in a mixing bowl. Add 1 cup of flaked coconut, 3 cups of chopped nuts of your choice and 3 cups of graham cracker crumbs. Mix well.

4. 

   Use a wooden spoon to mix the ingredients.

   Pour the heated condensed milk and mini marshmallow mixture over the bowl of fruits, coconut, nuts and graham cracker crumbs. Using a rubber spatula, scrape the saucepan thoroughly to make sure you get as much of the mixture as is possible. Mix to combine using a wooden spoon.

5. 

   Loaf pans are lined with greased wax paper.

   Prepare two loaf pans and grease them well with butter. Line the greased pans with wax paper that has also been greased. Put the mixture, evenly divided, into the two pans; pack the mixture into the pans so that there are no gaps or spaces.

6. 

   Let the mixture cool in the refrigerator.

   Put the filled loaf pans into the refrigerator for at least two days. When they are ready, remove the pans from the refrigerator. Remove the wax paper from the cakes. Slice the cakes as you would a baked cake.

Tips & Warnings

• You can substitute another kind of plain cookie crumb for the graham cracker crumbs, such as vanilla wafers.

• You can substitute whipping cream for the condensed milk.

• You may brush the cakes with rum or brandy after they have been refrigerated for at least one day.

• Instead of loaf pans, try packing the fruitcake mixture into mini bundt pans or other decorative tins.

References

• "Y'All Come Back, Now: Recipes and Memories"; Ibbie ledford; 2006
• tasteofhome.com: No Bake Fruitcake Recipe
• Marthabeth.com: No-Bake Fruitcake