Recipe(tried): No Bake Fruitcake

NO BAKE FRUITCAKE
by 11/2007

8 oz golden raisins (or a mix of golden raisins, and dried
currants or raisins)
4 oz dried pineapple, chunks halved (not candied pineapple)
4 oz dark rum (or white)
1 oz butterscotch schnapps or liqueur
1/4 tsp rum flavoring
2 oz butter
12 oz pecans
24 oz graham crackers (2 14.4 oz Nabisco brand), ground in food processor
1/2 cup malted milk powder (vanilla)
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp ground ginger
1/4 tsp nutmeg (or 1/2 tsp mace)
1/4 tsp ground cloves
12 oz dates, chopped (3-6 pieces) (or half dates and half dried figs)
16 oz candied fruitcake citron (1 lb)
8 oz candied cherries(red), halved
4 oz dried cherries (Mariani brand)
4 oz dried granny smith apples, chopped into 1/2 inch pieces (or
dried apples and 1 tsp lemon zest)
16 oz marshmallows
1 cup heavy whipping cream
1/2 cup honey
2 Tbsp molasses
1/2 tsp brandy flavoring (or rum)
optional decoration materials:
12 candied cherries, halved; 24 pecan halves; 12 chunks dried pineapple, fruit string licorice or gummies.

In a 2 cup sealable container add the weighed out raisins, pineapple, measured liquor and flavoring. Turn over every 8-12 hours for 3 days or until liquor is absorbed. Optionally you may also soak the dried cherries and apples in 1/4 cup brandy, cognac, kirschwasser liquor, or red wine.

Place about 2" of water in a pie pan or empty sink. In a 1 qt saucepan, melt the butter on medium heat. Add the weighed pecans and stir constantly until the butter starts to foam on the pecans. The pecans are done. Remove from heat and dip bottom of pan in water to cool while still stirring. Cool until the pan is no longer hot then set aside.

Grind graham crackers in food processor 2 packs at a time using the chopping blade and pulsing the processor. Weigh and add ground crackers to 8qt or larger stock pot. Add malted milk and spices to pot and stir. Add pecans reserving the butter in the small sauce pan.

Weigh and chop the dates adding them to the pot. Add rest of weighed out fruit to the pot and stir well, coating all with crumbs. Do not add leftover raisin soaking liquor to the graham crackers directly, if there is any. Add up to 2 Tbsp leftover raisin liquor to the marshmallow mix later in the recipe.

Pick out 12 cups worth of containers and coat with pecan butter from saucepan using paper towel as brush. Small give-away 1 c plastic containers with lids work well. Chop decorations and arrange in pans remembering that the bottom of the pan will become the top of the fruitcake.

In a large glass bowl add marshmallows. Pour cream, honey and molasses over marshmallows. Microwave on medium for 1 min and stir. Repeat heating cycle and stirring until marshmallows are smooth and dissolved. Add flavoring and stir. Pour marshmallow mix over dry mix in pot and blend by using a sturdy spoon, spatula, and by hand (only use one hand and keep the other clean). The mix gets sticky.

Taste a bit to gauge the spice level, some like another 50% of cinnamon, allspice, ginger, and nutmeg. If you do, mix the spices then sprinkle on half, stir the mix, sprinkle on the other half and stir well. Note the change above so you can customize it next time. I do not use cinnamon or chocolate graham crackers.

Using your mix hand, press fruitcake mix into the prepped containers. Level off and press lid on. It is important to completely fill the container and remove large air pockets. To vent large pockets, slide a butter knife (or chop stick) down the side of the container and then press the mix out to fill the air pocket. Re-level as needed. Clean up.

Refrigerate at least 4 weeks. Give away in containers or un-mold and slice.

Running the container under hot water helps the fruitcake release from the mold. Cut into 1/4" slabs or thinner so you can see the various colored fruits and nuts.

enjoy - azothath