A collection of Recipes by Deborah Dolen

No Bake Fruit Cake Recipe w Rum by Deborah Dolen

 

Worlds Best No Bake Fruit Cake RecipeThis took some digging but SOOO well worth it!   Think creamy graham crackery gooey fruity and nutty.  This is no bake although should be refrigerated because it does have eggs in the making.  You can also soak your fruits in spirits prior to assembling.  You can use bourbon, rum, or other spirits you may prefer.

2 1/2 cups maraschino cherries chopped
3 cups raisins
1 cup pineapple diced
1/2 cup mixed fruit and peels
1/2 cup lemon peels diced
1 cup to 10 oz. chopped Black Walnuts or Pecans
9 cups honey graham cracker crumbs
1/2 lb. or 1 cup blended butter (melted)
1/4 cup Agave Nectar or Molasses
4 to 5 eggs
1/4 cup Rum, Bourbon or Cognac
7 oz. pureed coconut
24 oz. honey or Agave Nectar
1/4 cup orange juice

Mix blended butter, syrup or molasses, eggs, rum/cognac and orange juice together.  Then add honey, when well blended add fruits and nuts, mix & then add fine graham cracker crumbs.  When thoroughly mixed this should form a thick paste.  *Note: I now love Sailor Jerry’s Spiced Rum – It is very affordable and full of vanilla, caramel and spice notes.

Line 3 or 4 loaf pans with aluminum foil then pour mix into pans compacting and leveling each mix in pans.  I prefer the new decorative pans that look like wreaths,  Place about 10 whole Black Walnuts or Pecans on top and whole cherries as desired.  Place a cloth soaked in rum/cognac on top and place in refrigerator.  Re-soak cloth every 2 to 3 days and continue to store in refrigerator until served. It is suggested that the fruit cake be made two to three weeks before serving.