Name: Icebox Fruitcake
Prep time: 20 min
Total time: 4 h
Yield: 1 loaf
Cuisine: American
Ingredients: 2 cups mixed dried fruits (such as raisins, cranberries, apricots, and cherries); 1 cup chopped pecans; 1 cup chopped walnuts; 1 cup crushed graham crackers; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 cup honey; 1/2 cup unsalted butter, melted; 1 teaspoon vanilla extract

Instructions

In a large mixing bowl, combine the mixed dried fruits, chopped pecans, chopped walnuts, crushed graham crackers, cinnamon, nutmeg, and cloves. Mix well to ensure all ingredients are evenly distributed.
In a small saucepan, heat the honey over low heat until it becomes thin and easy to pour. Be careful not to let it boil. Once heated, pour the honey over the fruit and nut mixture.
Add the melted butter and vanilla extract to the bowl. Using a spatula or your hands, mix all the ingredients until well combined and the mixture holds together when pressed.
Line a loaf pan with plastic wrap, leaving some overhang on the sides. Transfer the fruit and nut mixture into the pan, pressing it down firmly to ensure it's packed tightly and evenly.
Cover the pan with the overhanging plastic wrap and refrigerate the fruitcake for at least 4 hours, or overnight, to allow it to set and flavors to meld.
Once the fruitcake has chilled and set, remove it from the refrigerator and lift it out of the pan using the plastic wrap overhang. Peel off the plastic wrap and place the fruitcake on a cutting board.
Using a sharp knife, slice the fruitcake into thick slices. For a festive touch, you can drizzle additional honey on top before serving.
Store any leftovers in an airtight container in the refrigerator for up to one week. The flavors of the fruitcake will continue to develop over time, making it even more delicious with each passing day.

Ingredients

Instructions

Nutrition Facts

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