No Bake Fruit Cake 2
Submitted by big tom
No-bake fruitcake packed with candied cherries, pineapple, dates, raisins, and nuts, bound with sweetened condensed milk and crushed graham crackers. Refrigerate and slice.
YIELD
1 cakePREP
20 minCOOK
20 minREADY
40 minNo oven required for this dense, jewel-toned fruitcake. Candied red and green cherries, candied pineapple, dates, raisins, and a full pound of nuts get bound together with sweetened condensed milk and crushed graham crackers, then packed into a loaf pan and chilled for two days.
The sweetened condensed milk is the glue that holds everything together. It’s thick and sticky enough to bind the fruit and nuts into a sliceable loaf without any eggs, flour, or baking. The crushed graham crackers absorb the excess moisture and give the cake body so it’s firm enough to slice cleanly.
Adding the crackers gradually is important. You want the mixture to feel cohesive but not dry. Stop adding when it’s no longer sticky to the touch but still packs tightly when pressed into the pan.
Kitchen Tips
- Grease the pan generously with butter. This cake is sticky and will bond to an ungreased pan permanently.
- Pack the mixture down firmly with greased hands. Air pockets make the cake crumble when sliced.
- Two days in the fridge is the minimum. The flavors meld and the cake firms up. Longer is fine.
Variations
- Add a splash of rum or brandy to the condensed milk for a boozy, traditional fruitcake flavor.
- Use pecans, walnuts, or a mix of both depending on your preference.
- Swap graham crackers for crushed vanilla wafers for a slightly different base flavor.
Ingredients
Directions
Combine all ingredents except crushed cookies.
(I leave my fruit and nuts whole but may be cut up if your wish.) Mix well to distribute all the fruit and nuts in the milk.
Gradually add the crushed cookies to the mixture and stir.
As soon as the mixture is not real sticky you will know you have enough crushed cookies mixed in.
Butter your loaf or ring pan very well and spoon in the fruit cake mixture.
Press down firmly with the back of a greased spoon (I just grease my clean hands and push the mixture down to pack it well.) Cover with plastic wrap or foil and place in the refridg. for at least 2 days. When ready to serve, remove from refridg. and tip out on a serving plate.
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