Shirley's Ice Box Fruit Cake

1 Review Add a Pic
  • Prep

    15 m
  • Ready In

    1 d 15 m
Recipe by  Tony0314

“I looked forward to having this every year when my partner's mother would come to stay with us during the holidays. She was a 'Paula Deen'-kinda woman, adding butter to everything, but everything was oh-so-delicious! May be sliced into any size serving. Keeps a good while, if your family doesn't eat it all right away!”

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Adjust Servings

Original recipe yields 12 servings



  1. Line a 9x9-inch dish or decorative container with waxed paper.
  2. Mix pecans, raisins, coconut, graham cracker crumbs, and cherries together in a bowl using your hands; stir in sweetened condensed milk. Press mixture into the prepared dish. Cover dish with plastic wrap or a tight-fitting lid. Refrigerate for 1 day.

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I make it every year!

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Amount Per Serving (12 total)

  • Calories
  • 811 cal
  • 41%
  • Fat
  • 41.5 g
  • 64%
  • Carbs
  • 103.7 g
  • 33%
  • Protein
  • 11.3 g
  • 23%
  • Cholesterol
  • 6 mg
  • 2%
  • Sodium
  • 334 mg
  • 13%

Based on a 2,000 calorie diet



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Ice Box Fruitcake


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Grandma Leone's Fruit Cake