PET No-Bake Festive Fruitcake Recipe
This is perhaps the classic, most famous, no-bake Christmas fruitcake recipe, dating back to at least 1954.
- 2/3 cup Evaporated Milk
- 2 cups Marshmallows miniature
- 6 tablespoons Frozen Orange Juice Concentrate
- 3/4 cup Dates (chopped)
- 3/4 cup Raisins
- 1 cup Walnuts (chopped coarsely)
- 1 cup Candied Fruit assorted
- 1/4 cup Candied Cherries
- 4 cups Graham Wafers crumbs
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 1/2 teaspoon Cloves
Line a pan with waxed paper. (You can use a plain pan such as a loaf pan, or a fancier pan such as a ring mould, etc. The pan should be 5 to 6 cups / 1.5 L in volume.)
Mix in a large saucepan the milk, the marshmallows, and the orange juice concentrate (don't add water.) Put over medium-heat, and stir until the marshmallows have melted, then remove from the heat.
While still hot, stir in the spices, then stir in the dates, raisins, walnuts, candied fruit and candied cherries. Then stir in the graham cracker crumbs.
Press into the lined pan, and cover tightly with plastic wrap or other such covering.
Put in fridge for two days.
When doubling the recipe, use an angel food cake pan that is 9 x 3 inches (12 cups) / 23 x 8 cm (3 L.)
See the baking pans entry for more information on swapping in other sizes.
Make 2 days in advance. The See Also below contains a link to this recipe's history.
Courses Desserts and Sweets