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You Asked For It: Fruit Cake (No-Bake)

I am looking for a recipe for uncooked Christmas cake. It is made in a 5- by 3-inch pan. Thank you.

Ruby F. Busser, Port Richey

Diane Sigl of Spring Hill sends a recipe that meets Ruby's description only with a different name. The recipe was given to Diane by her mother-in-law more than 50 years ago and she has made it many times. Diane is right when she says it's delicious. It's important to note that it is imperative you butter your hands. Don't think you can mix this well with a spoon alone. Get your hands into the mixture and moisten all the crumbs. I pressed the mixture into the pan with the bottom of a glass. When I removed the cake from the pan, I ran a butter knife around the edges to loosen it. I then inverted it onto a board and it came right out. Diane says this recipe is very easy to halve and she's right. I did that with success, but during the holidays it would be nice to have an extra for a gift. The accompanying recipe makes 2 cakes.

Recipe request

Kit Bie of Indian Rocks Beach would love the portobello mushroom bisque recipe developed by chef Mike at Surf & Turf Market in Belleair Bluffs.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email Include your name, city and phone number.


Fruit Cake (No-Bake)

1 pound graham crackers (finely crushed with a rolling pin) or 4 cups graham cracker crumbs

1 pound seedless raisins

1 pint (2 cups) of your favorite candied or dried fruits, chopped (citron, cherries, pineapple, dried apricots)

4 cups walnuts or pecans

3/4 cup milk

1 pound marshmallows

Put first four ingredients into a large bowl and mix together with a wooden spoon. Scald milk in top of double boiler. Keep milk in double boiler, on the heat. Add marshmallows to scalded milk, stirring constantly until marshmallows are melted.

Pour milk-marshmallow mixture over the cracker-fruit-nut mixture. Mix with wooden spoon. When it becomes too difficult to mix with the spoon, use your buttered hands. Pack the dough firmly into two buttered 5- by 3-inch bread pans.

Cover the cakes and set aside for a day to allow the marshmallow to firm up and the flavors to blend. Cake is ready to be thinly sliced and eaten the next day, but it improves with age.

Source: Diane Sigl of Spring Hill

You Asked For It: Fruit Cake (No-Bake) 02/21/12 [Last modified: Tuesday, February 21, 2012 3:30am]
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