Recipe: Eggless Fruitcakes

ICEBOX FRUIT CAKE

1 lb. graham crackers, crushed
1 lb. marshmallows, melted
1 lb. white raisins
1 lb. candied cherries,
chopped
1 lb. candied pineapple,
chopped
1 qt. nuts, chopped
1 can canned milk
1 tsp. fruit cake spices

Mix all together. Pack into greased tube pan.EASY FRUIT CAKE

1 can sweetened, condensed
milk
2 Tbsp. fruit juice or wine
2 c. nuts
1 pkg. fruit cake mix
2 cans coconut
2 pkg. dates, chopped

Put juice and milk in mixing bowl. Add all other
ingredients and mix well. Pour into greased and floured tube
pan, press down tightly. Bake at 375 degrees for 45 minutes. Check
for doneness.

HOLIDAY FRUIT CAKE

1/4 c. honey
1 (15 oz.) can sweetened
condensed milk (not
evaporated)
1 Tbsp. brandy or fresh lemon
juice
1 (16 oz.) pkg. pitted dates,
cut up or 2 c. packed
1/2 c. glace cherries, cut in
half
1/2 c. glace pineapple, diced
2 c. coconut, flaked or
shredded
1 c. peeled, finely diced
apples

In large mixing bowl, blend together honey, condensed
milk and brandy. Add prepared fruit and nut meats. Mix well
to distribute ingredients. Fruit cake may be baked in a lined,
well oiled 9 x 5 x 3-inch loaf pan or in 2 1/2-inch well-oiled
muffin pan cups. Pack cake mixture in pan. Bake loaf at 325 degrees
(moderate) for 1 to 1 1/4 hours or until done in center.
Yield: 1 loaf. Bake individual muffin pan cakes 45 minutes to
1 hour. Yield: 1 1/2 dozen. Cool cakes 5 minutes before
removing from pans. Cakes may be wrapped for storing or
freezing. Flavor improves with aging. Additional brandy may
be brushed over cakes before storing, if desired.FRUIT CAKE

1 c. sugar
1 1/2 c. apricots, blended
2 1/2 c. pure rye flour
1 tsp. cinnamon
1/2 tsp. nutmeg, freshly
ground
1/2 c. shortening
2 Tbsp. cocoa
2 tsp. soda dissolved in 1/4
c. hot water
1 tsp. ground cloves
1 tsp. allspice

Cream sugar and shortening; add apricots and cocoa
mixture. Beat well. Sift rye flour with spices and add to
mixture. Then add walnuts and candied fruit to your taste.
Bake at 350 degrees for 1 hour or until toothpick comes clean. Gets
better with age. (This recipe I developed when I had such
allergy problems, it has no eggs, milk or wheat, you'll notice.
It was so good we still make this for our Christmas fruit
cake.)

NO BAKE FRUIT CAKE

1 1/2 lb. vanilla wafers,
crushed
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/8 tsp. allspice
1 c. candied cherries
1 c. broken pecans
2 slices each red, green and
clear pineapple, cut up
1/2 c. white raisins, washed
and squeezed dry
2/3 c. evaporated milk
1/4 c. orange juice
1/2 tsp. vanilla
1/2 c. fruit cake mix

Mix spices into crushed wafers. Add 1 cup candied
cherries (cut four ways), pineapple, pecans, raisins and fruit
cake mix, mix into wafers evenly. Add 2/3 cup evaporated milk
and orange juice. Add vanilla, mix until damp. Press into
loaf pan lined with waxed paper. Keep tightly covered in
plastic bag. Let chill in refrigerator for two days. Do not
freeze. Keeps indefinitely in refrigerator. Slice very thin.
Note: Cake will be gritty.