Unbaked Fruit Cake

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 14 ounces sweetened condensed milk
• 2 cups raisins
• 2 cups chopped almonds
• 2 cups chopped marshmallows
• 2 cups candied pineapple chunks
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 2 cups dates, pitted and chopped
• 1 cup dried currants
• 1 cup chopped walnuts
• 4 cups graham cracker crumbs
• 4 tablespoons chopped candied cherries
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a very large bowl, combine the raisins, almonds, marshmallows, candied pineapple, dates, currants, walnuts, candied cherries, graham cracker crumbs, cinnamon, nutmeg, allspice, cloves and salt, stirring until evenly mixed.

2. Pour the sweetened condensed milk over the fruit and nut mixture.

3. Stir thoroughly with a sturdy spoon or your hands until every piece is coated and the mixture holds together. Add a little more crumbs only if it is very wet.

4. Line a 9 x 13 inch pan with parchment paper or foil, leaving overhang on the sides for lifting later.

5. Press the mixture firmly and evenly into the pan, using the back of a spoon or your palms to pack it down into the corners.

6. Cover the pan and refrigerate for at least 4 hours, or overnight, until firm enough to slice.

7. Lift the cake out using the overhang, peel off the paper, and cut into small squares or bars with a sharp knife.