Debbies Ice Box Fruit Cake Recipes

ICEBOX FRUITCAKE

Steps:

• Finely crush graham crackers and coarsely chop pecans and drained cherries.
• Combine all ingredients in a large mixing bowl and mix well.
• Turn out into a lightly buttered 9x13 baking dish and press flat into the pan with your hands. Chill for at least 6 hours.

ICE BOX FRUITCAKE

Steps:

• In a medium bowl, stir together the pecans, raisins, walnuts, cherries, condensed milk and vanilla wafers. Dough will be very thick, you will need to use your hands.
• Form dough into a ring shape on top of a dinner plate. Wrap in many layers of plastic wrap and/or aluminum foil. Allow to age in the refrigerator for at least a week. The flavors will have a chance to blend and all of the milk will be absorbed into the cake.

DEBBIES ICE BOX FRUIT CAKE

Steps:

• In saucepan, over medium low heat, melt butter and marshmellows.
• Add eaglebrand milk and mix.
• Remove from heat and pour into large mixing bowl.
• Add remaining ingredients and mix well.
• Press into lightly greased bread pan (for molding).
• Invert on to aluminum foil. Wrap tightly.
• Chill for at least 24 hours.
• Cut into slices to serve.

GRANDMA LEONE'S FRUIT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8x8-inch baking pans.
• Bring water and raisins to a boil in a saucepan; cook until raisins are plump, about 2 minutes. Drain and cool raisins; reserve raisin water.
• Mix 3 cups flour, cinnamon, baking powder, baking soda, and salt together in a bowl. Place pecans and 2 tablespoons flour in a resealable plastic bag; close and shake bag until pecans are coated. Pour pecans into a colander and shake off excess flour.
• Whisk sugar, oil, eggs, and cooled raisin water together in a bowl; fold in candied fruit. Stir flour mixture, 1/2 cup at a time, into sugar mixture until fully incorporated; fold in raisins and pecans. Fill the prepared pans a little over half full.
• Bake in the preheated oven for 40 minutes. Lower temperature to 325 degrees F (165 degrees C); bake until a knife inserted in the center of the cake comes out clean, about 1 more hour.

MAMMA'S ICEBOX FRUITCAKE

Steps:

• Mix graham cracker crumbs and milk until well blended.
• Add remaining ingredients until well blened.
• Mixture will be very stiff.
• Pack into a Christmas mold, which has been sprayed with oil, or form into logs and wrap with wax paper.
• Cover and keep refrigerated.
• Remove from mold just before serving.

BIG EARL'S EASY ICEBOX FRUITCAKE

Steps:

• 1. Line two 9 x 5 inch loaf pan with plastic wrap, allowing wrap to hang over edges 3 or 4 inches.
• 2. In a large bowl, finely crush the graham crackers, then add the red and green cherries, candied fruit, and pecans.
• 3. Melt butter in a double boiler. Cool slightly. Add sweetened condensed milk, marshmallows, and bourbon (or wine), stir well. Pour this over the crackers and fruit. Mix well. The mixture should be very thick and moistened thoroughly. Pack mixture tightly into the lined pan making sure no air bubbles are trapped in the loaf. Garnish top with pecan and cherry halves. Cover tightly with the plastic wrap.
• 4. Allow to age in the refrigerator for at least 3-4 weeks or longer (the longer the better the flavor). The flavors will have a chance to blend and all of the liquids will be absorbed into the cake. I have keep them in the refrigerator for over two years and enjoyed a slice of fruitcake every once in a while all year long. After they have molded to the shape of the loaf pan (3 to 4 weeks) they may be removed from the pans for long term storage.
• 5. Note 1: I use a 32 ounce (2 pound) container of mixed candied fruit. I hold out enough of the red and green maraschino cherries (cut in half) and pecan halves to garnish the top of the fruitcakes, the rest of the cherries and pecans are cut up in the cake.
• 6. Note 2: 2 cup sweet wine (grape, blackberry or any flavor you desire) may be substituted for the bourbon or they both may be left completely out.