Who wants fruitcake ? I do, I do!

How often do you hear that?

Ok, so it's not the most well received food , but maybe you'll like this recipe. I do, I do!


Refrigerator Fruitcake

1 - 12 oz. box of Vanilla Wafers, finely crushed.
1 - 16 oz. jar of Maraschino Cherries, drained and chopped.
Reserve a few Cherries halved for decoration.
or: 2 C of mixed Candied Fruit
1 C Raisins
1.2 C chopped Dried Apricot.
1 C roughly chopped Pecans. Reserve some halves for decoration.
1 - 3.5 oz. can of Bakers Angel Flake Coconut.
1 - 14 oz. can of Sweetened Condensed Milk.
1/4 C Brandy

Soak Cherries, Raisins, Apricots and Pecans in the Brandy, in a small jar for at least 2 weeks prior to making the cake.

In a mixing bowl combine:
Cookie Crumbs
Raisins
Apricots
Pecans
Coconut

Stir in the Milk, until combined well and all Cookie Crumbs are moistened.

Press into a Loaf Pan and flatten the top.
Decorate the top with reserved Cherries and Pecans.

Cover with plastic wrap and refrigerate 1-2 weeks.
Un mold and slice to serve.

Who knows, maybe this is the one!

Enjoy!
Peace in the Kitchen!