Ingredients for Carolyn's Ice Box Fruitcake
- ½ cup chopped pecans
- 1 ½ cups graham cracker crumbs
- 1 cup sweetened shredded coconut
- Candied Cherry
- Candied Pineapple
- 10 oz (283g) marshmallows
- Sweetened Condensed Milk
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Carolyn's Ice Box Fruitcake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Carolyn's Ice Box Fruitcake
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 1 ½ cups graham cracker crumbs, 1 cup sweetened shredded coconut, 1 cup chopped maraschino cherries, ½ cup chopped pecans, and 1 cup crushed pineapple (drained).
- Mix thoroughly until all ingredients are evenly distributed.
- In a double boiler (or a heat-safe bowl set over a pan of simmering water), melt 10 oz (283g) of marshmallows with ¼ cup of milk, stirring constantly until smooth and melted. Be careful not to burn the marshmallows.
- Gently pour the melted marshmallow mixture over the dry ingredient mixture. Stir until completely combined and well blended.
- Line a 9x5 inch loaf pan with foil, leaving some overhang for easy removal.
- Press the fruitcake mixture firmly into the prepared loaf pan, creating an even loaf.
- Chill the fruitcake in the refrigerator for at least 3-4 hours, or preferably overnight, to allow the flavors to meld and the fruitcake to set.
- Once chilled, carefully remove the fruitcake from the pan using the foil overhang. Slice and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
101g
Fat
28g
Carbs
13g