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Catholic Recipe: Refrigerator Fruit Cake

    INGREDIENTS

  • 3 cups Brazil nuts (1 pound, shelled)
  • 1 pound graham crackers
  • 1 pound seedless raisins
  • 1 cup (8 ounces) mixed diced candied fruits and peels
  • 1 8-ounce jar maraschino cherries, drained
  • 1 pound marshmallows, cut in fourths, or 1 pound miniature marshmallows
  • 3/4 cup orange juice
  • 1 teaspoon vanilla
  • 1 Tablespoon grated orange peel
  • 1/4 teaspoon each cinnamon, nutmeg, cloves
  • 1/8 teaspoon each allspice and ginger
  • Details

  • Yield: 4-1/2 pounds fruit cake
  • Prep Time: 1 day, 1 hour
  • Difficulty: N/A
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

Feasts

Seasons

This is a no-cook recipe for fruitcake. The variation here is the use of marshmallows for the sweetener. Make one day ahead so it can chill over 6-8 hours.

DIRECTIONS

Line a 9 x 5 x 3-inch loaf pan with two strips wax paper, extending paper 3 inches above rim. Set aside. Put Brazil nuts in large mixing bowl. Finely crush graham crackers with rolling pin; add to Brazil nuts with raisins, candied fruit, and cherries. Combine marshmallows with remaining ingredients in top of double boiler. Place over hot water and stir until marshmallows are melted. Add to Brazil nut-fruit mixture; blend thoroughly. Turn into prepared pan, pressing with spoon. If desired, garnish with additional maraschino cherries and sliced Brazil nuts. Fold wax paper over cake; press down with hands. Chill 6 to 8 hours. To store, wrap in aluminum foil; keep in refrigerator. Makes 4-1/2 pounds fruit cake.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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