Vanilla Wafer Fruitcake Recipe 435

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VANILLA WAFER FRUITCAKE RECIPE - (4.3/5)



Vanilla Wafer Fruitcake Recipe - (4.3/5) image

Provided by cecelia26_

Number Of Ingredients 12

1 pound vanilla wafers (cookies)
1/2 pound candied red cherries, cut in half
1/2 pound candied pineapple slices, cut in small wedges
1 pound walnuts, pecans or combination of both, broken in half or coarsely chopped
1/4 pound golden or dark raisins*
2 eggs
1/2 cup granulated sugar
1 (5 ounce) can evaporated milk
1/8 teaspoon salt
Whole candied red cherries (garnish)
Candied pineapple wedges (garnish)
I mix and/or match using dates, dried apricots, dark raisins - whatever I have.

Steps:

  • 1.Preheat oven to 325 degrees F. 2.In a large bowl, crush vanilla wafers. Add cherries, pineapple, nuts, and raisins; mix well. 3.In another bowl, beat eggs; add sugar, evaporated milk, and salt. Add to fruit mixture and mix well. 4.Cup Cakes: Spoon batter loosely into cupcake pans using paper or foil liners which you have sprayed lightly with oil spray. Bake in center of oven for approximately 30 minutes. Remove from oven and let cool. 5.Cake: Pack into a waxed paper-lined 10-inch tube pan. Decorate top with reserved candied whole cherries and pineapple. Bake approximately 45 minutes. Remove from oven and let stand 10 minutes. Run a sharp knife around edge, turn cake out of pan, then back over again so decorations are on top. Note: Cake and/or cupcakes can be made ahead and frozen; taste improves with age.

VANILLA WAFER FRUITCAKE



Vanilla Wafer Fruitcake image

This was my dear grandmother's recipe. She was a farmer's wife and a very good cook. Even folks who don't like fruitcake seem to like this one.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield about 40 servings.

Number Of Ingredients 9

1/2 pound candied cherries
1/2 pound candied pineapple slices
1 pound walnuts, pecans or combination of both
1 pound vanilla wafers
1/4 pound raisins
2 large eggs
1/2 cup sugar
1/4 teaspoon salt
1 can (5 ounces) evaporated milk

Steps:

  • Set aside four whole cherries, two pineapple slices and 16 pecan or walnut halves. Chop remaining fruit and nuts. Crush vanilla wafers; combine the chopped fruit, nuts and raisins and set aside. , In a bowl, beat eggs well. Stir in sugar, salt and milk. Combine wafer/nut mixture with egg mixture. Pack into a waxed paper-lined 10-in. tube pan. Decorate top with reserved whole fruit and nuts. Bake at 325° for 45 minutes. Let stand 10 minutes. Run a sharp knife around edge; turn cake out of pan, then back over again so decorations are on top. Cake can be made ahead and frozen; taste improves with age.

Nutrition Facts : Calories 183 calories, Fat 10g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 64mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

VANILLA WAFER CAKE



Vanilla Wafer Cake image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 12 servings

Number Of Ingredients 12

Butter, for greasing pan
Flour, for dusting pan
6 eggs
2 cups sugar
One 12-ounce box vanilla wafers, crushed
1 cup sweetened flaked coconut
1 cup chopped pecans, or your favorite nut
1/2 cup milk
Butter, optional
Whipped cream, optional
Berries, optional
Caramel sauce, optional

Steps:

  • Preheat the oven to 350 degrees F and grease and flour a tube or Bundt pan.
  • In a large bowl, beat the eggs well. Mix the sugar, vanilla wafers, coconut, pecans and milk into the eggs.
  • Pour the mixture into the tube or Bundt pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let sit in the pan for 10 minutes, and then turn out onto a plate. Allow to cool completely.
  • If desired, heat 1 tablespoon butter in a small saute pan. Cut a 1-inch slice of cake, butter both sides and toast in the butter. Add a dollop of whipped cream and serve with berries. Drizzle with caramel sauce. Repeat with remaining cake slices.

NO BAKE FRUITCAKE



No Bake Fruitcake image

This fruitcake recipe using crushed vanilla wafer cookies, cherries, pecans, raisins, and coconut is easy to make and requires no baking whatsoever.

Provided by Ann Hammock

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Yield 18

Number Of Ingredients 8

1 pound halved candied cherries
4 cups chopped pecans
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can coconut milk
1 cup flaked coconut
1 cup raisins
1 teaspoon vanilla extract
1 (12 ounce) package vanilla wafers, crushed

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.

Nutrition Facts : Calories 475.1 calories, Carbohydrate 53.4 g, Cholesterol 7.4 mg, Fat 28.8 g, Fiber 3.6 g, Protein 5.6 g, SaturatedFat 8.8 g, Sodium 116 mg, Sugar 31.7 g

VANILLA WAFER CAKE IV



Vanilla Wafer Cake IV image

This fantastic tube cake uses a box of vanilla wafers instead of flour. The coconut and pecans make it especially toothsome!

Provided by JOYCEBOLD

Categories     Desserts     Cakes     Bundt Cake Recipes

Time 1h20m

Yield 14

Number Of Ingredients 7

1 (8 ounce) package flaked coconut
1 cup ground pecans
¾ cup butter
1 ½ cups white sugar
6 eggs
1 (12 ounce) package vanilla wafers, crushed very fine
½ cup milk

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch fluted tube pan such as a Bundt®. Mix together the coconut and ground pecans; set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the crushed wafers alternately with the milk. Mix in the coconut and ground pecans. Pour batter into prepared pan.
  • Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 433.5 calories, Carbohydrate 48.3 g, Cholesterol 106.6 mg, Fat 25.6 g, Fiber 2.7 g, Protein 5.2 g, SaturatedFat 12.8 g, Sodium 223.1 mg, Sugar 28.2 g

PULL-APART VANILLA-WAFER CUPCAKE CAKE WITH BERRIES



Pull-Apart Vanilla-Wafer Cupcake Cake with Berries image

Talk about a fun dessert! This Pull-Apart Vanilla-Wafer Cupcake Cake with Berries looks like a sheet cake on top, but there are actually vanilla-coconut cupcakes underneath the fresh berries and fluffy whipped-cream frosting. It's easy to make and even easier to serve-no slicing required.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 3h

Yield Makes 12

Number Of Ingredients 14

45 vanilla-wafer cookies, pulsed in a food processor until finely ground (1 1/2 cups)
1/2 cup unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 stick unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temperature
3/4 cup whole milk
1 cup sweetened shredded coconut
1 teaspoon unflavored gelatin
1 cup cold heavy cream
2 tablespoons confectioners' sugar
1/4 teaspoon pure vanilla extract
1 1/2 cups mixed fresh berries, such as blueberries, raspberries, and blackberries

Steps:

  • Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. Whisk together cookie crumbs, flour, baking powder, and salt.
  • Beat butter with granulated sugar on medium speed until pale and fluffy, about 1 minute. Beat in eggs, one at a time. Reduce speed to low and add flour mixture in 3 batches, alternating with milk, beginning and ending with flour mixture and beating until combined after each addition. Fold in coconut.
  • Divide batter among cups. Bake until cupcakes are golden brown and centers bounce back when gently pressed, 22 to 24 minutes. Let cool completely in tin on a wire rack.
  • Add 2 tablespoons water to a small saucepan. Sprinkle with gelatin; let stand until thick, about 5 minutes. Gently heat over medium until gelatin has dissolved. Remove from heat; let cool 5 minutes (but don't let it set).
  • Beat together cream, confectioners' sugar, and vanilla on medium speed until very soft peaks form, 1 to 2 minutes. Add gelatin mixture; beat on medium until stiff peaks form, about 1 minute more.
  • Remove cupcakes from tin and arrange on a platter in a three-by-four rectangle. Spoon frosting over each row of cupcakes; using an offset spatula, smooth to cover tops, forming a rectangular shape. Refrigerate at least 1 hour and up to 3 hours. Sprinkle with berries before serving.

ICEBOX FRUITCAKE (NO BAKING REQUIRED!)



Icebox Fruitcake (no Baking Required!) image

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

4 cups pecans
1 (15 ounce) can sweetened condensed milk
1/2 lb candied cherry
1/2 lb candied pineapple
1 (6 ounce) can flaked coconut
1 (12 ounce) box vanilla wafers
1 cup seedless raisin

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

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