No Bake Fruit Cake
I have been making this one for years. Needless to say that a lot of "adjustments" have been made over the years.
Like someone mentioned in one of the other post. A Fruit cake recipe is not "cast in stone" After reading the Hawaiian cake recipe I may add some bananas this year.
HOLIDAY FRUIT CAKE
Quantities
2 Envelops- Unflavored gelatin
1 ¼ Cup - Orange juice
1 Cup - Honey
2 sticks - Butter
4 ½ tsp - Orange zest
2 ½ tsp - Lemon zest
1 ½ tsp - Cinnamon
½ tsp - Cloves
¼ tsp - Allspice
¼ tsp - Ginger
5 Cup - Chopped nutz Pecans and Walnuts
3 Cup - Raisins (2 Light - 1 Dark)
16 oz. - Chopped dates
16 oz. - Candied fruit and peels, mixed.
8 oz. - Extra For topping - Candied Cherries, Pineapple,
8 Cup - Graham Crackers
1. Crush graham crackers to a very fine crumb consistency.
(No crumbs larger than a Sesame Seed.)
2. Mix dry spices and blend into the dry graham crackers. Add lemon and orange zest blend well.
3. Mix candied fruits, raisins, dates, nuts and add to graham crackers. Mix well
4. Mix honey and melted butter.
5. Dissolve gelatin in warm orange juice.
6. Alternately add gelatin/orange juice and honey/butter to graham cracker mix and blend thoroughly.
Press firmly into a foil lined 9" X 5" X 2 ¾ “loaf pan. (Smaller pans may be used for gift size cakes.)
Decorate top with extra fruit and nutz.
Place in refrigerator, when firm, remove from pan and wrap in foil.
For those that like to “Booze it up” you may wrap in cheese cloth saturated with the Booze of your choice.
Store in refrigerator at least 48 hours before serving. The longer the better!
Allow serving to come to room temperature before munching.
Will keep for 6 weeks, or more, in refrigerator.
Enjoy,
Charlie