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Icebox Fruitcake Recipe

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This recipe for Icebox Fruitcake is from Mama's Wit, Wisdom, & Wonderful Recipes, 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 14 oz. can sweetened condensed milk
1 16 oz. bag miniature marshmallows
1 lb. box graham crackers, crushed
4 c. pecans
1 3 1/2 oz. flaked, sweetened coconut
2 8 oz. packages copped dates
1 16 oz. jar maraschino cherry halves, well-drained
1/2 c. bourbon
Directions:
Directions:
Grease a 9"x5"x3" loaf pan.

Heat milk & marshmallows together over low heat. Stir until marshmallows are melted (stir constantly because condensed milk scorches easily). Remove from heat. Combine graham crackers, pecans, coconut, dates, & cherries in a bowl. Add bourbon to milk-marshmallow mixture & pour over graham cracker mixture. Mix well (I've found my hands work well for this process). Scoop mixture into prepared pan & mold to fit the pan. Pack the mixture tightly so there are no air pockets. Refrigerate for 2 days or longer before serving. Cut 1/2" slices to serve.
Personal Notes:
Personal Notes:
Yields about 15 slices.

Line your loaf pan with parchment paper for easier removal of the cake. Cut parchment to cover the bottom & sides of the pan & overlap the paper outside the pan so you can lift the cake out after refrigeration.

 

 

 

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