Refrigerator Fruitcake
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"This is a recipe that my mom made every Christmas. It's a great alternative to baked fruit cakes and stays moist. Never dry. Tastes very much like the Claxton's fruitcakes that you can buy in the grocery store. I wanted to post this to save and found it as a newspaper clipping in my grandmother's recipe box. My grandmother had pinned it to a card with her cost estimate to make. I don't know how old the recipe is but given that a 1 pd of pecans was listed as 1.05, I assume it's pretty old! Total cost for cake was listed as $3.04. Hope you enjoy! It's been a holiday favorite in our family for years!"
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
1 cake
- Serves:
- 10
ingredients
- 1 (14 ounce) can sweetened condensed milk
- 1⁄2 lb candied cherry (combo of red and green look best)
- 1⁄2 lb candied pineapple
- 1 lb chopped nuts (your choice)
- 1 lb raisins
- 1 orange, juice of
- 6 tablespoons apple juice
- 1 lb graham cracker crumbs, rolled and crushed fine
directions
- Combine all ingredients and mix well.
- Pack into a loaf pan lined with waxed paper.
- Cover pan tightly with plastic wrap.
- Can be stored in refrigerator for several weeks.
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Reviews
-
This is the recipe I've been looking for. My ex-mother-in-law made this and now I can have it again! I divided the mixture into logs(I had 10 of them!) and rolled them in graham cracker crumbs. Slice the logs into 1/4 to 1/2 inch slices and they make the perfect little cookie sized treat to satisfy your sweet tooth!!! They are also nice Christmas treats for the neighbors!!
RECIPE SUBMITTED BY
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LifeAfter40
United States
I Live in Raleigh, NC I grew up in the mountains of NC but have lived in Raleigh since graduating college in 1985. I work full time and am mom to 2 kids, one in college and out on her own, the other in high school. My fiance is the world's easiest person to cook for. He says that whatever I cook, he will eat...at least once. My favorite cookbook is The Joy of Cooking. I refer to it whenever I need technical assistance on an ingredient. I rarely use the recipes but the information contained in the book is absolutely invaluable.
