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A Really Good Fruitcake Recipe

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Yes, you read that right. I have a fruitcake recipe that will make you re-think all those forgotten fruitcakes you might have used as door stop or a paper weight in the past.

A couple of years ago around Christmas, my Dad got a wild hair and he decided to make his grandmother’s (my Mamaw Brown’s) no-bake fruitcake. I know, who actually likes fruitcake? To be honest, your run of the mill fruitcake isn’t that bad. But this recipe is so different and it is delicious!First, here’s the recipe:

2 cups miniature marsmallows

2 cans Eagle Brand Milk

12 oz. raisins

2 cups chopped walnuts or pecans

1 pk. (14 oz.) coconut

2 cups mixed candied fruit/ 1 cup candied cherries

2 cups graham crackers, finely crushed

Mix all the ingredients in a large bowl. This mixture is impossible to do with a spoon, so be sure you clean your hands really well and mix away. Press into a 9 1/2 x 9 1/2 x 2 pan or dish and cover tightly. Let set a week before cutting or it can be made and frozen a month ahead of time.

Here’s Dad’s account of making it from his childhood:

We always knew Christmas was near when Mom made this fruitcake.  It was nearly a rite, and my two brothers and I tried to get in on it–I know I sure did.  Back in the day, of course, there was a little more prep needed than now as we had to crush the graham crackers with a rolling pin, cut the marshmallows into small pieces with a (clean) pair of sewing scissors, and crack and pick the nuts–seems like we always used walnuts.  The recipe you have is pretty near what I remember with a couple of minor alterations we’ve added(they didn’t have the marshmallows).  Like the recipe says, you can’t mix it any other way than to get in their with your(hopefully clean) hands, and its a good workout for the one doing the mixing(can you say muscle cramps?).  My mother always made two fruitcakes and saved the graham cracker boxes to put them in.  She lined the boxes with waxed paper, and after cramming them as full of the mixture as possible, pressed them down, taped them shut, and put them in the old Coldspot refrigerator to “set up.”  Seems like we always made them 3-4 weeks ahead of Christmas.  They are definitely dense(and hard to cut) but worth the time and effort.  Almost like candy–my Dad sure loved them.  I still make them myself most years, and all my relatives still like them…reminds us of simpler times.”

Trust me, this recipe-no pun intended-rocks! I’m happy to have shared it with you. Enjoy and Happy Holidays!

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