If you’re anything like me (and my condolences if you are), you’ve had a fruitcake fermenting in the garage since October and you're simply dizzy in anticipation to unveil it at Caker Christmas. (Mind you, this "unveiling" will produce a reaction in your guests not unlike the sound of paint drying.)
If you’re nothing like me (yay for you!), you just read this and thought, “Crap. I forgot to make a fruitcake.”
Luckily for you, the women of the Runnymede United Church offer up a simple, no fuss, no bake, marshmallow-laden fruitcake that only takes one week to age. I've said it before and I'll say it again – church ladies will save your ass every time.
48 marshmallows (see note)
1/3 cup apple juice
¾ cup Carnation evaporated milk
1 ½ cups crushed gingersnaps
1 cup seedless raisins
1 cup halved candied cherries
4 ¾ cup crushed vanilla wafers
2 cups broken pecans
1 cup mixed candied fruit
Cut marshmallows into quarters and pour Carnation milk and apple juice over and let stand for 3 hours, stirring occasionally. Mix crushed vanilla wafers and gingersnaps, nuts, raisins, fruit and cherries in a large bowl. Add marshmallow mixture and mix well. Pack into foil lined loaf pan. Cover top with foil and leave in fridge for 3-4 days before cutting. It is best to leave a week or so or more to age. Keep stored, covered in fridge.
Note: One 400g bag has enough large-sized marshmallows in it. And no, I have no idea why it has to be 48 marshmallows. Those of you living on the edge can try using 47 or 49, but don't come crying to me if your fruitcake flops.
Source: Centennial Plus One Cook Book