March 2, 2013

Dishpan Fruit and Nut Cake

This fruitcake recipe was clipped from a newspaper many years ago. It tastes so much better than your typical purchased fruitcake. When mixing the ingredients, an extremely large bowl will be needed... about the size of a dishpan! And yes, somehow, all of these ingredients actually do fit into a bundt pan. My family absolutely loves this cake, and I think that you will, too.

28 oz. jar red maraschino cherries, stems removed
20 oz. can pineapple tidbits
11 oz. can mandarin oranges
1 lb. box graham crackers
15 oz. box raisins
4 cups pecans, chopped or halves

14 oz. bag flaked coconut
2 - 14 oz. cans sweetened condensed milk (not evaporated milk)

Drain
cherries, pineapple tidbits, and mandarin oranges.
Crush graham crackers.
Mix all ingredients well in a very large mixing bowl (or a clean dishpan).
Spoon and press mixture into a lightly greased bundt pan.
Bake at 325 degrees for 1-1/2 hours.
Turn oven off; leave cake in oven until completely cooled.

This cake tastes best when sliced and served the next day.

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