I can take it. Even though I don’t think fruit cake is anything to laugh about. In fact, it’s one of my favorite holiday treats.
I am here to stand up for this much maligned Christmas sweet.
My name is Amy, and I love fruit cake, and I bet you will too once you try my Christmas icebox fruit cake recipe, passed down from my Grandma Joyner (of the world-famous baked beans).
Every year, my Grandma Joyner and Aunt Donna would spend days making Christmas goodies. You never knew what you would find from them in the metal cookie tins under the tree. Butterscotch haystacks, perhaps. Or homemade fudge. Sometimes peanut brittle. Or peanut butter balls.
It was all delicious because those two women could cook!
And you always knew you were getting a fruit cake, a moist loaf studded with candied cherries, raisins and nuts. Each cake was a perfectly shaped rectangular loaf because grandma made hers in milk cartons, a task that my mother swears is nearly impossible and unnecessary.
Now, we make ours in a baking pan and slice into uniform-sized loaves that can be stored in the freezer or refrigerated if you’re planning on eating it sooner.
- 1 large can evaporated milk
- 1 pound raisins
- 1 pound pecans
- 1 pound walnuts
- 1 pound candied cherries
- 1 pound marshmallows, any size
- 1 pound graham crackers, crushed
- 1 pound coconut
- Melt marshmallows in evaporated milk over low heat.
- Pour marshmallow mixture over dry ingredients.
- Pour into a lined 9X13 pan. Allow to cool and set, then slice into loaves.
- You may use less of the fruit, nuts and coconut, if you prefer.
I hope you’ll give this fruit cake recipe a try. I promise you, it’s delicious, and unlike any baked fruit cake recipe you’ve tried.
This fruit cake won’t be passed around from family to family, like in that old Johnny Carson joke.
But once people try it, you may be asked to share the recipe. Feel free. I’m pretty sure Grandma Joyner wouldn’t mind.