Bea's No Bake Fruitcake
makes 6 cakes
1 pound graham crackers
1 pound marshmallows
3/4 cup canned milk
1-1/2 cups raisins
1-1/3 cups dates, chopped
1 cup dried peaches, chopped
1 cup dried apricots, chopped
3 cups walnuts
3 cups almonds
1/3 cup Olive oil or Crisco
6 candied red cherries
12 bay leaves
In food processor container, process crackers until fine. Place in a large mixing bowl, add nuts and fruit.
In saucepan add milk and marshmallows. Melt over low heat, stirring constantly, as to keep from sticking.
Pour marshmallows mixture over fruits, nuts and crumbs. Using a large spoon, mix thoroughly. Use oiled hands if necessary, to get the mixture well blended.
Oil 6 small loaf, about 6x3x3 inches. Press mixture in, packing to top, even with rim. Place cherry on center of each cake with 1 bay leaf on each side.
Place loaves in freezer for 10 minutes. To removes, run a table knife between cake and side of pan. Seal cakes well with plastic wrap. May be kept frozen.
Variations:
Substitute biscotti crumbs for graham crackers
Substitute macadamia or hazelnuts for walnuts
Substitute dried figs for nectarines
0 comments