No-bake Holiday Fruitcake Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-An empty paperboard empty milk carton,
4 cup: Pound-cake crumbs, an 11-1/4 oz. cake
1 1/2 cup: Miniature marshmallows,
1 1/4 cup: Cut-up mixed, candied fruits
1 cup: Seedless raisins,
3/4 cup: Finely-cut dates,
3/4 cup: Chopped walnuts,
1/2 t: Cinnamon,
1/2 t: Nutmeg,
1/4 t: Cloves,
1/3 cup: Milk,
2 T: Frozen orange juice concentrate, UNDILUTED
Directions:
Rinse out the milk carton, and let it dry. Cut out one side of the
carton; set the carton on its side so as to form a pan and place the
cut-out piece in the bottom of the pan to make a sliding, removable
base for the cake. Flatten the pouring end of the carton and
secure it with tape. Break the pound cake into crumbs by hand or
in a blender. In a large bowl, combine the pound cake crumbs with
the marshmallows, fruits, nuts and spices. Add the milk and orange
juice concentrate, mixing with a spoon, then with your hands, until
the crumbs are thoroughly moistened. Pack the mixture into the
prepared milk carton. If you wish, garnish with additional fruits and
nuts. Cover with plastic wrap and chill for at least two days before
slicing it. Makes one 2-pound fruitcake.
Source from luhu.jp
carton; set the carton on its side so as to form a pan and place the
cut-out piece in the bottom of the pan to make a sliding, removable
base for the cake. Flatten the pouring end of the carton and
secure it with tape. Break the pound cake into crumbs by hand or
in a blender. In a large bowl, combine the pound cake crumbs with
the marshmallows, fruits, nuts and spices. Add the milk and orange
juice concentrate, mixing with a spoon, then with your hands, until
the crumbs are thoroughly moistened. Pack the mixture into the
prepared milk carton. If you wish, garnish with additional fruits and
nuts. Cover with plastic wrap and chill for at least two days before
slicing it. Makes one 2-pound fruitcake.
Source from luhu.jp