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Graham No-Bake Fruitcake recipe

One of the easiest and tastiest fruitcakesever…and it’s no bake!

Recipe: Graham No-Bake Fruitcake

Fruitcake:1 (16-ounce) package graham crackers,finely crushed (about 5 cups crumbs)
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
3/4 cup golden raisins, dried cherries or dried cranberries
1 cup finely chopped dates
1 1/2 cups mixed candied fruit
1 cup chopped pecans or walnuts
1/2 cup orange juice
1/3 cup light corn syrup1 teaspoon rum extract (optional)Glaze:1 1/2 cups powdered sugar2 tablespoons milk

  • Line 8 x 5-inch loaf pan with foil, withends of foil extending over sides of pan; set aside.
  • For Fruitcake: In a large bowl, combinegraham crumbs, spices, raisins, dates, candied fruit and pecans.
  • In a small bowl, combine orange juice,corn syrup and rum extract, if desired, mixing well. Add to crumbmixture and stir just until crumbs are moistened.
  • Press graham mixture firmly into preparedpan; cover tightly. Refrigerate at least 2 days to allow flavorsto marry and ripen.
  • For Glaze: In a small bowl, combine powderedsugar an milk, mixing well.
  • Remove cake from pan and drizzle withglaze. Let stand until firm.
  • Store, tighty wrapped, in refrigerator.

    Makes 16 servings.


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