You asked for it: This fruit cake doesn't need baking

By ANNE LONG
© St. Petersburg Times,
published December 12, 2001

Carolyn Thano asked for Ruth Gray's unbaked fruit cake recipe. Ruth Gray, former Times food editor, graciously supplied the recipe for Carolyn, and here it is for us all to enjoy.

Lois Underwood has a favorite no-bake recipe also and shares it with us. Combine crumbs with lots of fruit and nuts. A bit of liquid holds the ingredients together. Pack into containers of desired size and refrigerate to ripen. These recipes are easy to assemble and make wonderful and welcome gifts.

Brandied fruit is another handy item to have on hand. Put the canned fruits in a large glass container and cover with a combination of fruit juices, sugar and brandy. Let ferment a little, and the resulting mixture is a delightful topping for ice cream, pound cake or angel food cake.

When you have more than 6 cups, you can start sharing. Put in glass jars and include the poem that Jean Kushaski sends along with the recipe. Always keep at least 3 cups to keep the brandied fruit going.

Alma Pasquale's easy English trifle recipe is just the thing for Criss Rost to use in her new trifle bowl. Trifle is an attractive dessert and is especially nice to have in the cook's repertoire at holiday time.

For: Carolyn Thano of Clearwater.

From: Ruth Gray of St. Petersburg.

Recipe: No-bake Christmas fruit cake.

1/2 pound graham crackers, crushed

1/2 pound miniature marshmallows

1/2 14-ounce can sweetened condensed milk

1/2 pound pecans, coarsely chopped

1/2 pound walnuts, coarsely chopped

1 pound mixed candied fruit (cut cherries in half)

2 ounces brandy or to taste

1 teaspoon ground allspice

Combine all ingredients; mix well (use hands to mix if necessary). If mixture is not moist enough, add a little more brandy.

Put into greased pan(s) of desired size, pressing down hard. Cover with plastic wrap and refrigerate. Let stand 2 weeks before serving.

From: Lois Underwood of Tarpon Springs.

Recipe: Virginia no-bake fruit cake.

2 1/2 cups miniature marshmallows

1 5-ounce can evaporated milk

1/4 cup water

1 1-pound box graham crackers, rolled finely

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 1/2 cups raisins (light, dark or mixed)

1/2 cup chopped dates

116-ounce container mixed candied fruit (fruit cake mix)

4ounces candied cherries (2 ounces red and 2 ounces green), cut up

2slices candied pineapple (2 colors), cut up

3/4 cup chopped walnuts

3/4 cup chopped pecans

Mix marshmallows, milk and water. Let stand while you mix all other ingredients. Put in blender or food processor just long enough to break up marshmallows in small bits.

Combine remaining ingredients in large bowl. Mix and work with hands until everything is coated and separated. Add marshmallow mixture and knead to moisten crumbs.

Press tightly into containers lined with plastic wrap. Decorate top with candied fruit or nuts, if desired. Store, tightly covered, in refrigerator. Chill at least two days before slicing. The longer it stands, the better the taste. Makes great Christmas gifts.

For: Alice Walker of St. Petersburg.

From: Jean Kucharski of Port Richey.

Recipe: Brandied fruit from "You Asked for It" a number of years ago. Recipe and poem to attach to gift jars were contributed by Mrs. Grover Black of Floral City.

1 cup canned unpeeled apricots

1 cup maraschino cherries

1 cup canned pears

1 cup canned mandarin oranges

1 cup canned pineapple chunks

1 cup granulated sugar

1 cup peach brandy

Drain and reserve almost all juice from all canned fruits; put all fruits in a large glass bowl or other container. Stir lightly until all are mixed together. Combine fruit juices, sugar and brandy and pour over fruit; stir lightly. Liquid should cover fruit. Cover container lightly with plastic wrap and let sit on counter so fermentation can begin. The first few days, stir lightly so that sugar will become thoroughly dissolved.

After 4-7 days, the fruit will be ready to serve. It is excellent on ice cream, pound cake or angel food cake.

This should not be refrigerated. Peaches can be substituted for apricots.

The following poem contains directions for keeping the brandied fruit going:

The brandied fruit within this bowl
Is a joy delight for a hungry soul.
Use it on ice cream or on cake,
Or pudding or whate'er you make.
To keep it going well and strong
You must keep adding some along:
Every two weeks a cup of fruit
And then a cup of sugar to boot.
Give it a stir the week between
Treat it lightly as a queen
Cover it loosely, not too tight,
So it can ferment just a mite.
These canned fruits you must use,
So please the list below per use:
Unpeeled apricots, cherries and pears,
Mandarin oranges and pineapple squares.
Hope this fruit delights your taste;
A perfect dessert for the hostess in haste.

For: Criss Rost of Hudson.

From: Alma Pasquale of Palm Harbor.

Recipe: Easy English trifle.

18-ounce package cream cheese, softened

2 cups cold milk, divided

13 1/2-ounce package vanilla instant pudding and pie filling mix

2 1/2 cups cubed pound cake

1/2 cup strawberry preserves

116-ounce can peach slices, drained

Combine cream cheese and 1/2 cup milk; mix at medium speed of electric mixer until well blended. Add pudding mix and remaining milk; beat at low speed 1 minute.

In trifle serving bowl (or any glass bowl with straight sides), layer half of cake, preserves, peaches and pudding mixture; repeat layers. Cover surface with plastic wrap and chill. Serves 8-10.

Sprinkle a little sherry on cake layers if desired. Top may be garnished with whipped cream or dessert topping and fresh strawberries for a festive touch.

Recipe requests

Flora Jones of Homosassa has lost her recipe for French vanilla strawberry pie. Cream cheese is one of the ingredients, and it calls for a baked pie shell. Flora sometimes used a meringue shell. Her family loved this dessert, and strawberry season is not far off.

Prune cake is the recipe request of Edward Holland of Tampa. This is a moist cake that keeps very well.

Is there a sea grape jelly recipe in your files? Please send it for Mary Ann McMurtrey of Clearwater.

Mary Bertucci of Largo enjoys the Cuban pork served at a Countryside Mall restaurant and is interested to know how to prepare it.

-- You Asked For It is a reader mail column. If you have a cooking question or the answer to someone else's question, write to You Asked For It, the St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731. Be sure to include your full name, city and phone number with your letter. Letters without this information will be discarded. Requests cannot be answered by phone or mail.

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