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Graham Cracker Fruitcake
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- #31203
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
3 comments
ingredients
1 box (1 pound) graham crackers
1 jar (16 ounce size) maraschino cherries with the juice
1 box (15 ounce size) raisins
1 pound chopped nuts
1 teaspoon ground nutmeg
1 pound marshmallows
1/2 pound melted butter
directions
Place the graham crackers in a food processor and process until they are crumbs. Transfer the crumbs to a large bowl.
Cut the cherries in halves or coarsely chop if desired. Add the cherries (along with their juice) to the crumbs along with the raisins, nuts, and nutmeg. Mix well and set aside.
Combine the marshmallows and butter in a large, heavy saucepan over low heat. Cook, stirring frequently, until the marshmallows are melted and the mixture is smooth. Stir the melted marshmallow mixture into the crumbs and mix well with your hands.
Line a loaf pan with foil. Lightly grease the foil.
Pack the fruitcake mixture evenly into the pan. Cover the pan with more foil and place in the refrigerator for several hours or until firm.
recipe tips
For a more colorful and festive fruitcake, try adding other dried fruits such as apricots, dates, or figs or use a combination of red and green cherries.
If the mixture is too sticky when mixing, lightly grease your hands with butter or oil to prevent sticking.
Using a mix of different nuts can add interesting textures and flavors to the fruitcake.
To make sure the fruitcake is firmly packed, use the back of a spoon or your hands to press down the mixture in the pan.
Allowing the fruitcake to chill and set in the refrigerator overnight will result in firmer, easier-to-slice pieces.
For an extra glossy finish, you can brush the top of the fruitcake with warmed apricot jam or a simple syrup.
Remember to remove the fruitcake from the refrigerator about 20-30 minutes before serving to make it easier to slice.
common recipe questions
What type of nut should I use?
You can use any type of nuts you prefer such as pecans, walnuts, cashews, or even seeds like sunflower or pumpkin seeds for a nut-free version.
Is there a way to make this fruitcake without marshmallows?
For a version without marshmallows, you could use a binding syrup made from sugar and water, condensed milk, or a mixture of honey and butter as alternatives. Keep in mind the texture and taste will be different from the original recipe.
How can I incorporate chocolate into this recipe?
To incorporate chocolate, you can add chocolate chips to the mixture or drizzle melted chocolate over the top of the fruitcake once it's set. Alternatively, you could mix in a small amount of cocoa powder with the melted butter and marshmallows.
What's the best way to store this fruitcake?
This fruitcake should be stored in the refrigerator due to its ingredients. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. It can be stored in the refrigerator for up to 2 weeks.
How can I add more flavor to the fruitcake?
For more flavor, consider adding a splash of rum, brandy, or orange juice to the mixture. You can also include spices such as cinnamon, allspice, or cloves to complement the nutmeg.
Is it possible to freeze this fruitcake?
Yes, this fruitcake freezes well. Wrap it securely in plastic wrap and then in aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator before serving.
Can I make individual servings instead of a loaf?
You can press the mixture into muffin tins or small molds lined with plastic wrap for individual servings. This method makes it easier to serve and eat.
tools needed
Food Processor: For processing the graham crackers into crumbs. A strong food processor is ideal to make sure the crackers are finely crushed.
Large Bowl: To combine the graham cracker crumbs, cherries, raisins, nuts, and nutmeg in one large container for mixing.
Heavy Saucepan: To melt the marshmallows and butter over low heat. A sturdy, heavy-bottomed saucepan helps distribute heat evenly and prevents scorching.
Spatula or Wooden Spoon: For stirring the melted marshmallows and butter.
Loaf Pan: For molding the fruitcake mixture. A standard loaf pan will provide the proper shape for the fruitcake.
Aluminum Foil: Used to line the loaf pan for easy removal of the fruitcake once it has set. This also helps with easy cleanup.
Measuring Spoon: For measuring the teaspoon of ground nutmeg.
Cooking Spray or Butter: For greasing the foil-lined loaf pan.
what goes with it?
Cheese Board: Serve slices of the fruitcake alongside an assorted cheese board for a sweet and savory balance.
Dark Chocolate Drizzle: Melt dark chocolate and drizzle over slices of the fruitcake for a decadent twist.
Toasted Coconut: Sprinkle toasted coconut flakes on top before serving. The nutty, chewy coconut adds texture and complements the flavor of the graham crackers.
Vanilla Ice Cream: Serve a slice with a scoop of vanilla ice cream. The cold creaminess of the ice cream balances the density of the fruitcake and adds a classic touch.
Fruit Compote: Accompany with a homemade fruit compote, such as citrus or berry. The tartness from the compote cuts through the sweetness of the cake.
Spiced Whipped Cream: Top with spiced whipped cream, flavored with cinnamon or nutmeg. This adds a light, airy element and enhances the existing spices in the cake.
Almond Glaze: Drizzle an almond flavored glaze over the cake. Almonds pair beautifully with the other ingredients.
Charcuterie Addition: Include slices of the fruitcake on a charcuterie board. The sweetness of the cake can balance out the saltiness of cured meats like prosciutto or salami.
nutrition data
600 calories, 31 grams fat, 80 grams carbohydrates, 8 grams protein per serving.
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reviews & comments
Similar to what my mother would make. She added coconut.
December 7, 2019
my family has been making this for many many years.... we love it and the kids always request it at Christmas...
November 29, 2019
My family has been making this fruitcake for more than 70 years and it never fails to be appreciated by one and all. I keep it in the refrigerator and it lasts us about a year. I add brandy to it about every 3-months.
December 9, 2018
I have been looking for this recipe for over 30 years. No one could give it to me. Having lunch with my sister-in-law yesterday she asked if I still had the recipe and I said you could not find it. We decided to check out Pinterest and here it is! Are used to make this in the early 70s . At that time it was suggested you make it on Thanksgiving day, cover it and put it in the refrigerator and then â feed itâ with rum once a week until Christmas!!!! There was also a side note saying to text butterscotch ice cream topping and mix it with a teaspoon of rum . Pour it over the top of the cake as a glaze. This and whipped cream what more could you ask for!
I've been making this for over 40 years and we never refrigerate it--there's nothing in it that would make it spoil. Also, instead of nutmeg, I use 1 tsp. of vanilla.