Ice Box Fruitcake
Recipe sent By: Linda D. "This is a recipe
that my grandmother and I used to make. It's really the only kinda fruitcake
I truly love."
Combined in large bowl and mix well
- 12 oz. box vanilla wafers, crushed
- 1 c. coconut
- 10 candied cherries, chopped
- 1/8 lb. candied pineapple, chopped
- 3 c. pecans, chopped
- Also add raisins, if desired.
Melt in top of double boiler:
8 large marshmallows
Add to melted marshmallows and mix well:
1 can sweetened condensed milk
Remove from heat and pour onto wafer mixture.
If desired, pour
1/4 to 1/2 cup of any good sweet wine - scuppernong,
blackberry, pear, etc.
When cool enough to handle, form into "logs"
and wrap in waxed paper. Chill at least 24 hours before serving -- the longer
the chilling, the better.
Slice into 1/2" slices and arrange on
small platter. Best served cold. Can be made 2 weeks in advance.
The more wine added, the better, in my opinion.
Homemade scuppernong wine is the best, but a sweet blackberry wine works