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Not-Quite Grandma Ida's Cakeless Fruitcake Recipe

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This recipe for Not-Quite Grandma Ida's Cakeless Fruitcake, by , is from Smith-Bushong Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heyentah Holzman

Category:
Category:

Ingredients:  
Ingredients:  
2 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
teaspoon salt
teaspoon vanilla
1 14-ounce can condensed milk

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.

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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