Description
A no-bake, old-fashioned fruitcake that chills in the refrigerator (or ‘icebox’) for a rich, dense texture. Packed with candied fruits, nuts, and a hint of bourbon for a classic holiday treat.
Ingredients
Scale
For the Crust:
- For the Fruit Mixture:
- 1 cup candied cherries (red and green), chopped
- 1 cup candied pineapple, chopped
- 1 cup golden raisins
- 1 cup chopped dates
- 1 cup chopped pecans
- 1 cup chopped walnuts
- For the Batter:
- 1 cup graham cracker crumbs
- 1/2 cup sweetened condensed milk
- 1/4 cup bourbon or orange juice (for non-alcoholic)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- For Garnish:
- Extra candied cherries and pecans (optional)
Instructions
1. Prepare the Crust:
- 1. In a large bowl, combine all fruit mixture ingredients (cherries, pineapple, raisins, dates, pecans, walnuts). Toss to distribute evenly.
- 2. In a separate bowl, mix graham cracker crumbs, sweetened condensed milk, bourbon (or juice), vanilla, cinnamon, and nutmeg until a thick paste forms.
- 3. Pour the batter over the fruit mixture. Use a wooden spoon or hands to mix until fully coated (mixture will be very sticky).
- 4. Line a 9×5-inch loaf pan with wax paper, leaving overhang on the sides. Press the mixture firmly into the pan.
- 5. Decorate the top with additional cherries and pecans if desired. Cover with plastic wrap.
- 6. Refrigerate for at least 24 hours (up to 1 week) to set. Slice thinly with a sharp knife when serving.
Notes
For longer storage, wrap tightly and freeze for up to 3 months. The bourbon flavor mellows over time. Substitute any dried fruits or nuts as preferred.