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Unbaked Fruit Cake Recipe

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This recipe for Unbaked Fruit Cake, by , is from Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Burnett
Added: Sunday, January 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Box that contained Graham crackers needs to be opened carefully for further use.
1 box Graham Crackers, finely crushed
1 large jar Cherries, drained
4 cups pecans, chopped
4 cups walnuts, chopped
1 can Eagle Brand Milk

Directions:
Directions:
Mix nuts, graham cracker crumbs, cherries and Eagle Brand Milk together. Add remaining cherry juice if additional moisture is needed. Line Graham Cracker box with foil after cutting top open so that box resembles a chest. Pack cracker mixture back in box and line top with foil. Close lid and cover entire box with foil. Refrigerate for several week before serving.

Personal Notes:
Personal Notes:
I have made this fruit cake for years and love the tradition of making it Thanksgiving and keeping it in the refrigerator until Christmas. No, you do not bake it! One recipe that I have recently seen substituted 1 pound marshmallow and 1 cup of milk heated and stirred together in place of the Eagle Brand Milk. It might be interesting to see how this might change the cake. Be sure and let it sit in refrigerator at least 2 weeks. Don't store too dry. It needs to be a bit too moist at the beginning so that when ready it will be moist.

 

 

 

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