Ingredients for 1950's Uncooked Fruit Cake
- 0 vanilla wafers
- 1 cup mini marshmallows
- 1 (14-ounce) can sweetened condensed milk
- 1 cup (2 sticks) unsalted butter
- ½ cup chopped pecans
- ½ cup chopped walnuts
- 1 cup raisins
- 0 maraschino cherries
- 1 cup candied fruit
- 0 crushed pineapple
- 0 flaked coconut
- 1 ½ cups graham cracker crumbs
- as needed cooking spray
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How to Make 1950's Uncooked Fruit Cake
- Gently warm one (14-ounce) can of sweetened condensed milk in a saucepan of simmering water for 2-3 minutes. This makes it easier to pour and incorporate.
- In a large bowl, combine the warmed sweetened condensed milk with 1 cup (2 sticks) of melted unsalted butter and 1 cup of mini marshmallows. Stir until completely smooth and well combined.
- Add 2 cups of your favorite dried fruit (such as raisins, cranberries, chopped apricots, or a mix!), 1 cup chopped nuts (walnuts, pecans, or your choice), and 1 ½ cups of graham cracker crumbs. Mix thoroughly until all ingredients are evenly distributed.
- Grease a 9x13 inch baking dish or loaf pan generously with butter or cooking spray. Alternatively, line a baking sheet with parchment paper for easier rolling.
- Pour the fruit cake mixture into the prepared pan and spread evenly. If rolling into logs, shape the mixture into a log approximately 2 inches in diameter on the prepared baking sheet.
- Refrigerate for at least 6 hours, or preferably overnight, to allow the cake to set completely.
- Once set, slice and serve. If the cake seems too dry after setting, stir in 1-2 tablespoons of additional sweetened condensed milk before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
150g
Fat
49g
Carbs
16g
