Ice Box Fruitcake

Ice Box Fruitcake

52

"I don't know if this is a regional dish or what ... but NO ONE I talk to seems to have ever heard of it except the people in my family... and most people act like it's sooooo ODD ... but it's really yummy and it's really simple common ingredients ..."
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Ingredients

20 m servings 356 cals
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Original recipe yields 14 servings

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Nutrition

  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 46.2g
  • 15%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. In a medium bowl, stir together the pecans, raisins, walnuts, cherries, condensed milk and vanilla wafers. Dough will be very thick, you will need to use your hands.
  2. Form dough into a ring shape on top of a dinner plate. Wrap in many layers of plastic wrap and/or aluminum foil. Allow to age in the refrigerator for at least a week. The flavors will have a chance to blend and all of the milk will be absorbed into the cake.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

52
  1. 54 Ratings

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Most helpful positive review

My grandmother also makes this and we live in AL. Her recipe is slightly different, however, in that she uses a box of graham crackers instead of the vanilla wafers. She also uses a quart of p...

Most helpful critical review

We didn’t like it and found the consistency way too mushy and mealy. The longer it sat to blend the flavors, the mushier and mealier it became. It didn’t slice nicely to present to guests. Not a...

My grandmother also makes this and we live in AL. Her recipe is slightly different, however, in that she uses a box of graham crackers instead of the vanilla wafers. She also uses a quart of p...

PHENIX CITY, ALABAMA. THIS CAKE WAS PREPARED BY MY MOTHER EVERY YEAR FOR CHIRSTMAS. IT'S VERY RICH AND A SMALL PIECE IS MORE THAN PLENTY. SHE GOT THE RECIPE FROM MY GRANDMOTHER. THE ONLY DIFFER...

I have been looking for this recipe for awhile.I had a friend who used to make this every year for holiday gifts and I loved it.I am from the south,depending on where you are from,this recipe ma...

Haven't tried this particular recipe, but just reading it brought back memories of being in the kitchen with my Mother(from the south..North Carolina) as she made this fruitcake. She put all of...

I am from NC and this is very similar to my grandmother's recipe--she used graham cracker crumbs instead of vanilla wafers and added lots of spices: cinnamon, nutmeg, allspice, cloves. Now my mo...

This is simply delicious and quite versatile. Other substitutions and/or additions that you might want to consider are dried cranberries, candy orange slices, and red and green cherries to make ...

I grew up in Mobile, AL, and this was a yearly treat Mother prepared this time of year--over 40 years ago. She is no longer with us, but this recipe made me smile. The only difference (other t...

It may be a regional thing--I'm from Louisiana and a lot of people made it down there. Now I live in North Carolina and no one seems to know what it is. I'd been looking for this recipe for aw...

My grandmother made one every year, only she did not add raisons or pecans- only walnuts. She did add sliced fruit flavored gum drops, candied pineapple and sweetened coconut. Her version of thi...