Ice Box Fruitcake

Recipe sent by: Linda D.

“This is a recipe that my grandmother and I used to make. It’s really the only kinda fruitcake I truly love.”

INGREDIENTS

12 oz. box vanilla wafers, crushed
1 c. coconut
10 candied cherries, chopped
1/8 lb. candied pineapple, chopped
3 c. pecans, chopped
Also add raisins, if desired.
8 large marshmallows
1 can sweetened condensed milk
1/4 to 1/2 cup of any good sweet wine – scuppernong, blackberry, pear, etc.

HOWTO

Combined in large bowl and mix well
12 oz. box vanilla wafers, crushed
1 c. coconut
10 candied cherries, chopped
1/8 lb. candied pineapple, chopped
3 c. pecans, chopped
Also add raisins, if desired.

Melt in top of double boiler:

8 large marshmallows

Add to melted marshmallows and mix well:

1 can sweetened condensed milk

Remove from heat and pour onto wafer mixture. Mix well.

If desired, pour 1/4 to 1/2 cup of any good sweet wine – scuppernong, blackberry, pear, etc.

When cool enough to handle, form into “logs” and wrap in waxed paper. Chill at least 24 hours before serving — the longer the chilling, the better.

Serving Suggestions

Slice into 1/2″ slices and arrange on small platter. Best served cold. Can be made 2 weeks in advance.

The more wine added, the better, in my opinion. Homemade scuppernong wine is the best, but a sweet blackberry wine works well, also.