Title: No-Bake Holiday Fruitcake
Categories: Cake Fruit Dessert Holiday
Yield: 1 Servings
| 4 | c | Pound-cake crumbs (an 11-1/4 oz. cake) |
| 1 1/2 | c | Miniature marshmallows |
| 1 1/4 | c | Cut-up mixed, candied fruits |
| 1 | c | Seedless raisins |
| 3/4 | c | Finely-cut dates |
| 3/4 | c | Chopped walnuts |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Nutmeg |
| 1/4 | ts | Cloves |
| 1/3 | c | Milk |
| 2 | tb | Frozen orange juice concentrate, UNDILUTED |
Rinse out the milk carton, and let it dry. Cut out one side of the
carton; set the carton on its side so as to form a pan and place the
cut-out piece in the bottom of the pan to make a sliding, removable base
for the cake. Flatten the pouring end of the carton and secure it with
tape. Break the pound cake into crumbs by hand or in a blender. In a
large bowl, combine the pound cake crumbs with the marshmallows, fruits,
nuts and spices. Add the milk and orange juice concentrate, mixing with a
spoon, then with your hands, until the crumbs are thoroughly moistened.
Pack the mixture into the prepared milk carton. If you wish, garnish with
additional fruits and nuts. Cover with plastic wrap and chill for at least
two days before slicing it. Makes one 2-pound fruitcake.