Peggy Lucas's No-Bake Fruitcake with Marshmallows

Have you waited to late to make a fruitcake? Do you have children in the house and don't want a cake soaked in bourbon or rum? Children don't have the patients to wait for a cake to "age" anyway. They want it NOW! Or are you still holding on to the idea that you hate fruitcake. How do you know if you don't try something new.

I have no idea who Peggy Lucas is, someone gave me this recipe a few years ago and I have made it every year since. People love it because it doesn't taste like fruitcake. People who don't bake can make this.

No-Bake Fruitcake with Marshmallows
1 9 x 5-inch loaf
print recipe

1 cup raisins (dark or golden
2 cups date
2 cups mixed candied fruit (see note)
4 cups chopped nuts (reduce to 3 cups if you like)
3/4 cup evaporated milk
2 cups marshmallows
2 cups very finely crushed graham crackers

Mix raisins, date, candied fruit and chopped nuts in a large bowl. In a saucepan (or in a bowl in the microwave) bring evaporated milk to a boil, add marshmallows and stir until thoroughly combined and marshmallows are melted. Grind the graham crackers in the food processor (one package at a time) until they are very finely ground (like flour). You can also used packaged graham cracker crumbs. Stir the graham crackers into the fruit-and-nut mixture Add the marshmallow mixture. With wet hands, mix all ingredients. Rinse hands, wet them again and press the mixture into a 9-inch x 5-inch loaf pan lined with wax paper. Press down well and refrigerate for 2 says until set.

NOTE: If you use 1/2 cup candied fruit, 1/2 cup flaked coconut and 1 cup candied pineapple instead of 2 cups candied fruit, the cake has a tropical taste. If mixture seems too dry, add a little orange juice or strawberry jam. Don't worry if it seems too wet, because as it sets the graham cracker crumbs will absorb the liquid.

I bet you'll love fruitcake now!