Best Grandmas Icebox Fruitcake 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.

ICEBOX FRUITCAKE

Steps:

• Lightly spray a 9x13-inch baking dish with nonstick cooking spray. Crush the graham crackers using a food processor or add them to a large ziptop bag and crush using a rolling pin. Coarsely chop the cherries.
• Combine crushed graham crackers, pecans, cherries, raisins, coconut, marshmallows, and sweetened condensed milk in a large bowl and mix well. Add reserved cherry juice by the tablespoonful until the mixture comes together, but isn't too soft. I usually add between 2 and 3 tablespoons.
• Turn out into the prepared dish and press flat with your hands. Cover and chill at least 6 hours, then cut into bars. Keep refrigerated.

MAMA'S ICEBOX FRUITCAKE RECIPE

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

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.

GRANDMA'S MOLASSES FRUITCAKE

Steps:

• Preheat oven to 300°. Grease and flour three 9x5-in. loaf pans. Line bottoms with waxed paper; grease and flour the paper. Combine currants, raisins, walnuts, candied citron and 1/4 cup flour. Toss to coat; set aside., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. In another bowl, whisk baking soda, cinnamon, nutmeg, cloves and remaining flour; add to creamed mixture alternately with coffee. Stir into currant mixture and mix well., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pans 10 minutes before removing to wire racks to cool completely. Wrap tightly and store in the refrigerator for at least 2 days to blend flavors. Slice and bring to room temperature before serving. Refrigerate leftovers.

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.