Not-Quite Grandma Ida's Cakeless Fruitcake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 ½ pounds whole candied cherries -- or maybe maraschino--if it's not something that tastes good outside of the cake, don't put it inside the cake!
1 pound dates, pitted and halved
6 slices candied pineapple, cut in chunks
4 ounces dried coconut, sweetened or not is up to you
2 cups pecan halves
¼ teaspoon salt
½ teaspoon vanilla
1 14-ounce can condensed milk
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Directions: |
Directions:Mix all ingredients thoroughly in a large bowl.
Grease two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans and line with buttered parchment paper. Press the mixture firmly into the pans. Cover with buttered parchment paper.
Bake at 350 degrees for 30 minutes. Reduce the heat to 325 and bake for 20 to 30 minutes longer. Cool the cakes on wire racks. Loosen around the sides with a spatula and invert on wire rack. While they are still warm, remove the parchment paper carefully. Cool completely. Wrap snugly in lightly buttered parchment paper then brown paper and refrigerate.
To serve, slice thickly with a very sharp knife. You may wish to cut each slice into small bars. |
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Number Of
Servings: |
Number Of
Servings:2 loaves |
Preparation
Time: |
Preparation
Time:About 30 minutes to put together, about an hour in the oven |
Personal
Notes: |
Personal
Notes: Grandma Ida's fruitcake had no "cake;" it was fruits and nuts held together with good goo to form a "cake."
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