MAMA'S ICEBOX FRUITCAKE RECIPE
My mother made one of these Icebox Fruitcakes almost every year for us at Christmas. Prepare the dry ingredients first, then melt the marshmallows with milk. Stir everything together, press into a dish and refrigerate overnight. It's easy.
Provided by Steve Gordon
Categories Desserts
Time 40m
Number Of Ingredients 9
Steps:
- Prepare all the dry ingredients ahead of time as directed.
- Chop the pecans, walnuts, brazil nuts, and raisins as needed.
- Crush or chop the graham crackers.
- Chop the maraschino cherries, saving the juice. Set aside for now.
- Place the chopped nuts in a large mixing pan.
- Add the chopped graham crackers.
- Add the coconut.
- Mix dry ingredients together to fully combine.
- Place the marshmallows in a medium size sauce pot.
- Add the milk.
- Place the pot over Medium Low heat on your stove top.
- Constantly stir this mixture until the marshmallows are fully melted.
- Pour the marshmallow mixture over the crushed nuts and graham crackers.
- Add the chopped cherries with juice.
- Mix well, until fully combined.
- Lightly butter a 9 x 13 x 2 casserole type dish or pan.
- Place the mixture in the dish, spread evenly and press firmly.
- Store in refrigerator until ready to serve.
- Enjoy!
ICE BOX FRUITCAKE
I don't know if this is a regional dish or what ... but NO ONE I talk to seems to have ever heard of it except the people in my family... and most people act like it's sooooo ODD ... but it's really yummy and it's really simple common ingredients ...
Provided by Elaine Harper
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 20m
Yield 14
Number Of Ingredients 6
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.
Nutrition Facts : Calories 356.4 calories, Carbohydrate 46.2 g, Cholesterol 9.5 mg, Fat 18.2 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 3.7 g, Sodium 110.5 mg, Sugar 22.7 g
ICEBOX CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h20m
Yield 12 servings
Number Of Ingredients 3
Steps:
- In the bowl of an electric mixer using a whisk attachment, whisk the heavy cream and powdered sugar until stiff.
- Crush one-third of the wafers by hand or with a rolling pin inside a resalable plastic bag until they become coarse crumbs. Set aside.
- In a round 9-inch springform pan, layer in one-third of the whipped cream, smoothing evenly with a spatula. Then layer half of the remaining flat whole wafers close to each other, then one-third more of the whipped cream, then the remaining whole wafers and finally top with the rest of the whipped cream. Garnish the top of cake with the crushed wafers.
- Cover and refrigerate for at least 6 hours.
- Run a paring knife around the springform pan and release the wall of the pan from around the cake. Leave the cake on the bottom of the pan and transfer to a serving dish or cake stand, then slice and serve.
ICEBOX FRUITCAKE RECIPE - (3.6/5)
Provided by msippigrl
Number Of Ingredients 10
Steps:
- Chop everything that needs chopping; put the cherries, pineapple, and dates in a mixing bowl. Sprinkle sugar over the fruit and lightly toss together to unstick the fruit. Coarsely break nuts into a separate bowl. Set aside. Coarsely break apart the graham crackers then pulse in a food processor until fine crumbs. (I did this in 3 batches). Pour crumbs into a large mixing bowl; add cinnamon and the sweetened condensed milk. Using a spoon or your hands, combine to form a stiff dough. Add remaining ingredients and knead them into the dough using your hands. Dump the mixture out onto a piece of Saran plastic wrap or aluminum foil. Firmly shape into a log about 3-4 inches in diameter. Roll up tightly and place in the freezer for about an hour before removing the wrap. To serve, cut into 1/2-inch slices with a sharp knife and arrange on a serving plate. Store covered in the refrigerator.
ICEBOX FRUITCAKE (NO BAKING REQUIRED!)
Don't turn your nose up at this one! I don't even know why it is called fruitcake really! My ENTIRE family hates fruitcake in any way, shape, or form - this is one that we all LOVE!
Provided by Lorri in Wyoming
Categories Dessert
Time P1DT10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Chop pecans, cherries and pineapple and mix together.
- Mash wafers and mix with above ingredients.
- Add sweetened condensed milk and mix well.
- Press into large loaf pan and put into icebox for at least 24 hours.
Nutrition Facts : Calories 723.7, Fat 39.4, SaturatedFat 9.6, Cholesterol 12.1, Sodium 206.4, Carbohydrate 92.1, Fiber 5.7, Sugar 64.5, Protein 8.3
MAMMA'S ICEBOX FRUITCAKE
My family doesn't really like the traditional fruitcake, but will eat this like crazy. The thing I like most about it is that it freezes really good. You can make it a month in advance, freeze, defrost and serve later. Cook time is actually chill time.
Provided by Jellyqueen
Categories Dessert
Time 6h10m
Yield 1 large cake, 10 serving(s)
Number Of Ingredients 6
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.
PASSION-FRUIT ICEBOX CAKE
This six-layer lemon cake is filled with passion fruit curd and creme fraiche mousse.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Line 11 1/2-by-17 1/2-inch jelly-roll pan with parchment; brush with soft butter, and dust with flour, shaking out excess.
- Place eggs and sugar in bowl of electric mixer. Using hand whisk, stir until mixed. Set bowl over pot of simmering water; whisk until mixture is warm, about 3 minutes.
- Transfer bowl back to electric mixer; beat with whisk on high for about 7 minutes until, when whisk is lifted, mixture leaves trail resembling a ribbon that blends back into surface in 3 seconds. Add zest and juice. Sift flour over egg mixture, one-third at a time, folding after each addition. Just before final third is completely folded in, stream in butter; fold in. Pour into prepared pan; bake until cake tester comes out clean and cake is springy to the touch, 16 to 18 minutes. Cool. Invert pan to remove cake; peel off parchment.
- Slice cake widthwise into three rectangles, about 5-by-11 inches each. Split each in half, creating two layers of equal thickness. Place one layer on a flat, rectangular platter; spread with 3/4 cup mousse. Spoon 1/2 cup curd over mousse; spread. Cover with another cake layer; repeat process ending with cake layer. Reserve 3/4 cup mousse to frost cake. Cover with plastic; chill about 4 hours or overnight.
- When ready to serve, invert cake onto a serving plate. Spread top of cake with reserved mousse; sprinkle with coconut. Serve with passion-fruit pulp spooned around cake.
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- Place graham crackers in the bowl of a food processor and blitz until they become fine crumbs. Place crumbs in a large mixing bowl. Drain maraschino cherries, reserving 1 tablespoon of the juice. Slice each cherry in half and add to the graham cracker crumbs along with the reserved cherry juice.
- Add the pecans, currants, dates, apricots, dried cherries, and crystalized ginger. Stir well to coat all of the ingredients in graham cracker crumbs. Add the rum extract and sweetened condensed milk. Use a sturdy spoon to stir mixture until everything is well combined. Transfer to prepared loaf pan and press the top down firmly to evenly pack mixture into the pan. Cover in plastic wrap and refrigerate overnight.
- Remove pan from refrigerator, and use a warm wet rag to rub the outside of the pan. Invert the loaf out of the pan onto a serving platter.
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