Ice Box Fruitcake

'Tis the season for the great Fruit Cake debate. It's one of those things where you either love them or hate them. Sometimes. As with most foods, some recipes are better than others. I've never been a fan of those packaged fruit cakes that are baked. You know what I'm talking about. You buy them in a box, stick them in the refrigerator and slice at the appropriate time. No fuss. No time involved. Not much taste involved either. I grew up on Ice Box Fruitcake. I love it. So does my Dad. No one else seems to care for it in our family. However, a number of friends who "knew" they didn't like Fruit Cake like this one. It takes a little time to put together but it truly is worth the effort.

 

Ice Box Fruit Cake

1 quart chopped pecans

1 can Eagle Brand milk

1 lb. candied cherries, finely chopped 

1 lb. candied pineapple, finely chopped 

1 lb. raisins

1 lb. graham crackers, crushed

5 tablespoons lemon juice 

Stir pecans, cherries, pineapple, graham crackers and lemon juice together. Gradually stir in the milk. This mixture is very, very sticky so be prepared. I place wax paper on the bottom and sides of a bread loaf pan. Put the cake mixture in this. Fold the wax paper over the top of the mixture. Cover this with tin foil. Place in the refrigerator at least overnight. You can do this a week or more ahead of time. It's Fruit Cake. It keeps. Just slice what you want when you want it and store the remaining Fruit Cake in the refrigerator.