Do YOU like fruitcake?? Have you ever asked someone if they like fruitcake? The reaction most people have is “Thanks, but no thanks.” However, I was introduced to this no bake recipe about 40 years ago, and it’s unlike any fruitcake I had ever tasted! Once I sampled it, I was hooked, and I have been making it ever since.

Because this cake is not baked, it remains moist. It's dense with nuts and fruit and the sweetness comes from the maraschino cherries, candied fruit and marshmallows. It’s the perfect dessert for the holidays. It’s still getting rave reviews from neighbors and friends who never thought they would like a fruitcake, but they absolutely love, Love, LOVE this one.

It’s fast and delicious! Give it a try, and you’ll see what I mean.

Making good food with gratitude,

Becky

No Bake Fruitcake

Yield:

• 1 fruitcake (5.5 pounds)

Total Time:

• 25 minutes

Ingredients:

• 1 pound marshmallows

• ¾ cup orange juice

• 1 teaspoon vanilla

• 1 teaspoon nutmeg

• 1 teaspoon cloves

• 1 teaspoon cinnamon

• 1 pound graham crackers (crushed)

• 1 pound raisins (seedless)

• 3 cups pecans (chopped)

• 8 ounces glazed fruit

• 8 ounces maraschino cherries (drained)

Directions:

Be sure to line the pan you would like to use as the mold for the cake with waxed paper. You can use a tube pan or a loaf pan or two, depending on how thick you want to make your cake. The mixture is quite sticky before it is chilled in the fridge. Leave ample waxed paper draping over the sides of the pan to cover the top of the cake before placing it in the fridge. Set aside.

Of course, now I use a food processor to grind up the graham crackers. But you can crush them the old fashioned way like I did years ago by placing them a zipper bag and crushing them with a rolling pin. It will take a little muscle, but it will get the job done.

In a very large mixing bowl fold together graham cracker crumbs, fruit, nuts, and raisins. Set aside.

Melt marshmallows with orange juice in a medium sauce pan over medium high heat. Be sure to stir constantly so marshmallow mixture does not burn. When melted, stir in vanilla and spices.

Pour marshmallow mixture over graham cracker and fruit mixture. Fold together until well incorporated. This must be done by hand.

Now, spoon the mixture into the prepared pan. It will be very sticky!

Spread the mixture evenly in the pan and press down firmly. Cover the top of the cake with the excess waxed paper, and press down again.

Refrigerate overnight.

To remove from the pan, peel back the paper on top, and invert onto a plate. Remove the remaining paper and decorate the top to your liking.

I have demonstrated my interpretation of a presentation in the photos, but please allow your imagination to take over.

This cake keeps well in the refrigerator for at least two weeks. But it will probably be gobbled up before then. Like most fruitcakes, the flavor improves as the cake ages.

Tips and Tricks:

If you would like, fruitcake mix can be substituted for the glazed fruit. Golden raisins can be used in place of the regular raisins, if you prefer. Also, use walnuts, if you like them instead of pecans. I have never used dried cranberries or dates, but try them if you are feeling adventurous.