Bountiful No Bake Fruitcake Recipes

NO BAKE FRUITCAKE

Steps:

• In a large bowl mix the candied cherries, chopped pecans, sweetened condensed milk, coconut milk, flaked coconut, raisins, vanilla, and crushed vanilla wafers. Batter will be very stiff. Place into pan and store in the refrigerator.

BEST BOILED FRUITCAKE

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Line one 8 inch deep sided cake tin with parchment paper.
• Place the fruit cherries, peel, walnuts, sugar, butter or margarine, mixed spice, baking soda and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool to body temperature.
• Stir in the flour and the eggs. Pour batter into the prepared pan. Wrap outside of pan with brown paper or newspaper.
• Bake at 325 degrees F (160 degrees C) for 40 minutes then reduce temperature to 300 degrees F (150 degrees C) and continue to baking cake for 1-1/2 hours. Remove cake from oven and allow it to cool in tin for 5 minutes then turn it out onto a cooling rack, remove greaseproof paper and leave until cool. Cake can be stored for up to 6 months wrapped in foil and in an air tight tin.

NO-BAKE FRUITCAKE

Steps:

• Line a 9x5-in. loaf pan with waxed paper; coat the paper with cooking spray; set aside. In a saucepan, combine milk and orange juice concentrate. Add marshmallows; cook and stir until marshmallows are melted and mixture is smooth. Remove from the heat. Stir in remaining ingredients; mix well. Pat into prepared pan. Cover and refrigerate for at least 8 hours.

MOM'S FRUITCAKE

Steps:

• Preheat oven to 250-275 degrees.
• Batter will make about 15 lbs. Prepare pans according to chart below. Grease and line pans with brown paper, waxed paper, or parchment. Grease again. Cut paper about 1 inch taller than pans. Fill pans a little over half full with batter. If you have room in the oven, put a pan with some hot water in it in the bottom, to keep the cakes moist. Enjoy!
• Pan sizes and baking chart:
• 9 x 5 x 3-inch loaf pan: 6 1/2 cups batter, bake for 3 hours
• 10" tube pan: 2 1/2 quarts batter, bake for 3 hrs 15 mins
• 1 lb. coffee cans: 3 3/4 cups batter, bake for 3 hrs 15 mins
• 9 1/4 oz. tuna cans: 1 cup batter, bake for 1 hour 30 mins
• No.303 (16oz) cans: 1 2/3 cup batter, bake for 2 1/4 to 2 1/2 hours
• 4 1/2 x 2 1/2 x 2-inch mini loaf pans: 3/4 cup batter, bake for 1 hour

BOUNTIFUL NO-BAKE FRUITCAKE

Steps:

• Read the entire recipe before beginning. Prep *all* ingredients and have *every* bowl, pan, and tool you'll need ready before beginning.
• I leave all the fruits whole; it saves a lot of prep time and they're soft enough that it doesn't make the finished cake any harder to slice. Leaving them whole makes for gorgeous slices with an almost stained-glass look, too.
• Buying packaged fruits and nuts gets very expensive; buying only the needed amounts in the bulk section saves a LOT of money. You can change the kinds and proportions of the fruits, just don't exceed 36 ounces.
• Tools needed:
• One large bowl of any kind.
• One very large bowl that can be microwaved.
• Ten mini loaf pans, or a couple of large baking sheets if you prefer to make logs.
• Non-stick cooking spray.
• Large cooking spoon with a good strong handle.
• Plastic wrap.
• Spray the loaf pans or baking sheet with non-stick spray.
• Crush the graham crackers into fine crumbs. You can put them in a bag and crush them with a rolling pin (or wine bottle, drinking glass, unopened can of veggies, or whatever you have on hand), but if you have a food processor it's far, far faster and easier.
• In a large bowl, add the graham cracker crumbs, nuts, and fruits. Mix well while they're dry so everything is well distributed. Take a moment to check again that you have *everything* else ready before proceeding.
• Place the marshmallows in a very large microwaveable bowl, and drizzle the condensed milk over them. No need to stir yet. Microwave, stopping to stir as the mixture softens and melts. Time will vary so keep an eye on it as you go. Once all the marshmallows have melted, stir until the mixture is very smooth and soft.
• *While the mixture is still hot* immediately pour the dry ingredients into it (dry into wet, not wet into dry) then work them together with the large cooking spoon. Be sure to scrape the sides and bottom of the bowl so all the dry mix is incorporated, and work as quickly as you can because the dough gets stiffer and harder as it cools.
• For loaves, press the dough into the sprayed pans and garnish with a few halved maraschino cherries if desired. Cover with plastic wrap and refrigerate for two days before removing from pans, then individually wrap with plastic wrap. NOTE: using a large loaf pan produces a cake that's extremely difficult to slice. I'll never- ever- do that again!
• For logs, form into logs two inches thick and however long you wish. Arrange on sprayed baking sheets, without the logs touching each other. Cover with plastic wrap and refrigerate for two days before individually wrapping with plastic wrap.
• Slice and enjoy, or share. Keep refrigerated.

FRUITIFUL NO-BAKE FRUITCAKE

Steps:

• Fold the grape juice into the whipped cream in a bowl. Fold in the marshmallows. Set aside for flavors to blend.
• Cover the raisins and currants with boiling water in a shallow bowl. Let stand for 10 minutes; drain and pat dry with a paper towel.
• Process the graham crackers in a food processor until they're nearly dust. Combine with the cinnamon and nutmeg in a large bowl and mix well. Add the dates, pecans, figs, pineapple, 3/4 cup cherries, citron and orange zest and mix well. Add the raisins and currants and mix well.
• Fold in the marshmallow mixture. Fold in the brandy.
• Press the mixture into a greased bundt pan. Unmold onto waxed paper and press candied cherries onto the top.
• Store in a sealed tin for 3 to 4 weeks before serving.