My friend, Dawn, and I share a common background. We come from a long line of Southerners and we both grew up in the Deep South. She in Mississippi and Alabama, me in Alabama and Alabama. Our customs, food memories and culture are almost the same. We understand the same lingo. We share the same values. We have the same accent. If we really put our minds to it, I bet we could happen up on a common blood line.
I just love Dawn to pieces.
Last Christmas, she started talking about an icebox fruitcake that was an old family favorite. Icebox cakes and pies were quite popular years ago so it seemed natural that her family would have a favorite recipe. Then, she mentioned that you make the fruitcake with vanilla wafers and put it back in the vanilla wafer box.
Hold the phone!
A small, non-injurious explosion went off in my brain. The kind of explosion that knocks the cobwebs off my memory files. Dawn helped me remember something that hadn’t made it out of my memory files in decades.
I don’t know that my Granny ever made this fruitcake but I sure remember she and her friends chattering about it.
“Don’t you know that is the smartest thing evah to put that there fruitcake back into the vaniller cookie box!”
Dawn’s recipe belonged to her Mother’s parents, who she knows as Mawmaw and Pawpaw. She’s unsure how they got it but she thinks her Pawpaw brought it home. Typical of men in his generation, he squarely believed the kitchen, and everything to do with the kitchen, was the responsibility of the woman. His love of this fruitcake allowed him to swallow his pride long enough to get in the kitchen and help Mawmaw make the fruitcake after she was unable to make it unassisted. Icebox fruitcake making time was the only time Pawpaw helped in the kitchen.
Dawn recalls the family tradition of the fruitcake at Christmas. It was typically given as gifts with the boxes wrapped in shiny aluminum foil and decorated with bows. Dawn’s ancestors were of meager means, just as mine. They were able to pick up nuts from yards for free ,making the fruitcake affordable,and would use any mixture of nuts they could find. We included maraschino cherries in the recipe which Dawn’s grandparents wouldn’t have been able to afford. The use of the vanilla wafer box as a storage/serving container was typical of the frugal nature of our grandparent’s generation.
Miss Judy, Dawn’s Mama, insists the fruitcake tastes better if you slice it very thin. John, Dawn’s husband, is of the opinion that the bigger the slice , the better it tastes.
Basset Creek Baptist Church, Grove Hill, Alabama, published a community cookbook in which Miss Judy shared this much-loved recipe. The church, established March 31, 1810, created the cookbook in celebration of their 150th anniversary, Dawn believes.
I sure enjoyed Dawn coming into my kitchen to teach me her family’s story of Vanilla Wafer Icebox Fruitcake. We both have such love and respect for our ancestors and our backgrounds. The more we talk, the more it seems we were raised in the same family. Even if we never confirm that we’re cousins, we will always be “Southern sistahs.”
Y’all come see us!
Icebox Fruitcake
The only items that should remain constant are vanilla wafers and Eagle Brand condensed milk following the specified amounts in the recipe. Any combination of nuts or dried fruits may be used in place of, or in addition to, walnuts and raisins.
1 box vanilla wafers
1 (14 ounce) can Eagle Brand condensed milk
2 cups dark raisins (or about half of a 20 ounce can)
15 ounces chopped walnuts
1 (10 ounce) jar maraschino cherries, chopped (optional owing to your budget)
Pour vanilla wafers into a plastic storage bag and crush with a rolling-pin (don’t throw that bag away!) Texture is a matter of choice. Dawn prefers chunks of cookies. Miss Judy crushes hers to a powder. Empty crushed cookies into a bowl.
Prepare box as show above.
Add condensed milk to the wafers. Stir slightly.
Add remaining ingredients and mix well with hands.
Pack into the prepared box. Smooth it out and work it into the corners.
Close flap and tape just enough to hold it closed. Slip box back into the storage bag used to crush the cookies. Store in refrigerator overnight before slicing.
Keep refrigerated and store in plastic bag to keep it from drying out.
Vanilla Wafer Icebox Fruitcake
Ingredients
- 1 box vanilla wafers
- 1 14 ounce can Eagle Brand condensed milk
- 2 cups dark raisins or about half of a 20 ounce can
- 15 ounces chopped walnuts
- 1 10 ounce jar maraschino cherries, chopped (optional owing to your budget)
Instructions
- Pour vanilla wafers into a plastic storage bag and crush with a rolling-pin (don't throw that bag away!) Texture is a matter of choice. Dawn prefers chunks of cookies. Miss Judy crushes hers to a powder. Empty crushed cookies into a bowl.
- Prepare box as show above.
- Add condensed milk to the wafers. Stir slightly.
- Add remaining ingredients and mix well with hands.
- Pack into the prepared box. Smooth it out and work it into the corners.
- Close flap and tape just enough to hold it closed. Slip box back into the storage bag used to crush the cookies. Store in refrigerator overnight before slicing.
- Keep refrigerated and store in plastic bag to keep it from drying out.
Mona Hickey says
The mother of a childhood friend use to make a vanilla wafer fruit cake that was so good. It was similar to this recipe, but I’m pretty sure she put melted marshmallows in it. She also added some candied fruit. I am going to make this in the near future.
Jackie Garvin says
Mona,
I’ve seen versions with marshmallows in it, too. I hope this fruitcake reminds you of your childhood. 🙂
Sandra says
Jackie….. I am excited to find this recipe. I have been looking for this fruit cake recipe for years. I was pretty young when Mom was making this fruit cake. But I remember her chopping all those ingredients. If my memory doesn’t fail me I ‘m pretty sure she used candied fruits, nuts ,raisins and maybe chopped apples. I always thought she used graham crackers but since I’ve seen that vanilla wafers can be used I’ not sure. Could there be something used other than Eagle Brand milk. My memory fails me on this aspect. Mom did use a loaf pan and she did keep it in the refrigerator but she use to also mailed these cakes to relatives. I can’t remember how she did that if they should stay refrigerated. I know now days it can be done but back 65+years I don’t remember how it was done. Does this type of cake have to stay refrigerated. I have been looking for a no bake fruit cake for years and I believe this recipe is as close as I’m going to get. So I have copy it and put it under lock and key.
Jackie Garvin says
❤️
cookiet tennison says
I make one and use graham crackers,candied cherries(green and red) black raisins,green coconut (or frozen) pecans and English walnuts, eagle brand milk and put back in box… I may try yours….
Jackie Garvin says
I hope you try it, Cookie! Your’s sounds delightful. 😉
Dona says
First, I marinate the fruit in blackberry wine for several weeks. I make my fruitcake with marshmallows, butter and cinnamon graham crackers. I’ll have to try this one too.
Jackie Garvin says
Oh, my gosh, Dona! That sounds decadent! Marinating in blackberry wine is such a nice touch. 😉
Janet Beaman says
I have heard of the this recipe but not putting it back into the box! So you store it in the refrigerator? Love your blog and recipes!
Jackie Garvin says
Thank you, Janet! Yes, it needs to be stored in the refrigerator.
Shari says
This Pennsylvania/Maryland gal is so happy to have you two as friends…….I can tell you about Shoo Fly pie……but Vanilla Wafer cake in a box is totally new to me. I’m going to try it!!!
Jackie Garvin says
Shari,
You will love it!
Barbara says
This sounds good! Quick question: Are you using a jar a cherries (not dried)?
Jackie Garvin says
Barbara,
Yes, we used a jar of maraschino cherries packed in liquid. Drain the liquid and chop the cherries.
Jean says
Jackie you know I love fruitcake! We bought our vanilla wafers in a bag! There are those vanilla wafers you are showing now but thru my childhood and beyond we bought them in a cello sack! Imagine trying to do that with a bag! It sure does look good and I would enjoy having a piece of that cake right now! I hope one day you try and make the layered fruitcake recipe i sent you. A lot more stuff and a lot more trouble but good. Have a great day!
Jackie Garvin says
Jean,
I was just looking at your layered fruitcake recipe the other day. I do need to make it. 🙂
Sue T says
I may not share your southern roots, but I love reading about yours, Jackie. I love you and I love your sweet friend Dawn and am blessed to have you both as my friends.
Jackie Garvin says
Awwww….Sue, we love you, too!
Sue, a Florida Farm Girl says
Where’s the coconut, girlfriend? There’s gotta be coconut in there, too!!! Ours was made using graham crackers, though, but ‘nilla wafers would work just fine. A box of grahams, a quart of chopped pecans, that eagle brand milk, a bottle of maraschino cherries chopped up, a can of coconut and a box of raisins. My brother still makes this for Christmas.
Jackie Garvin says
Sue,
Dawn’s grandparents considered coconut a luxury they couldn’t afford. I remember my grandparents getting fresh coconut and making coconut cakes. A fresh coconut is hateful and harder to do anything with than a rutabaga. I keep saying I’m going to get my hands on one to recreate Granny’s fresh coconut cake. So far…..it’s not happening.
denise says
I can’t believe I’m finally seeing this on the internet. growing up my mother made this every Christmas. (North Carolina) she also add coconut. I grew up thinking this is a secret family recipe. it was always a huge production every Christmas to make these cakes. we would have to Shell the nuts for days and get everything ready and my mother wouldmix it all together.. I could always remember eating the fruit cake off my mother’s hand when I was really little it’s great to see that others share the same memories… thank you for sharing your version of the recipe..
Jackie Garvin says
Thanks for stopping by and sharing your food memory with us. Merry Christmas!
Donna Huskey says
My Nannie also made this fruitcake, It was so good! I have done it in the past, but not for a lon g time. Thanks for the memory – I will most defintely put it on my list again this year for holiday “baking”.
Jackie Garvin says
Oh, that’s great, Donna! I hope it tastes as good as you remember. 🙂
Kevin says
Jackie, I use the medium size container of fruitcake mix and vanilla wafers with the eagle brand milk. I put everything in the food processor, then put it on some Saran Wrap and roll it into a log. I love icebox fruitcake!!!!
Jackie Garvin says
That’s a great idea, Kevin! You could add some nuts to that, too. 🙂
Belinda Johnson says
My granny had a dear friend that lived on the Cumberland Plateau and she made the fruitcake with graham crackers. I had the recipe for years and lost it in one to many moves. Thanks for sharing and bring back some precious memories of a day long long ago.
Jackie Garvin says
Belinda,
I’m so happy you found something that sparks a pleasant memory. 🙂
Ramona says
I’ve made this many times using graham cracker crumps. The vanilla wafers sound great in this. I’m going to have to try it. that is…..after my November Dr. appt 🙂
I usually end up eating the whole recipe by myself.
Jackie Garvin says
Ramona,
It’s a shame when you make something good and nobody appreciates it but you. Best of luck with your doctor’s appointment in November. Then, bring on the Vanilla Wafers!
motherwouldknow says
I’ve never heard of this particular version before, but I do love fruitcake. What a creative and easy way to make it! Thanks for stopping by our Happy Holidays Link Party – be sure to join us again this week, beginning on Saturday at 7 pm ET.
Kentuckylady717 says
I may have to try this….never made a fruitcake…every year I buy a BENSON fruit cake, but this year could not find them anywhere…..emailed the co. they are out , but sent me form to order one in Oct. that is when they will be ready to sell them….they are the best fruitcake I have even eaten, I like the 2lb. one that comes pre -sliced ….I will have my order ready to mail in Oct. to make sure I get one this year…..
Jackie Garvin says
I hope you give it a try. I happen to love fruitcake, even the kind with candied fruit that a lot of folks don’t like.
Nina Troutman says
I remember having to shell nuts for this we used mixed nuts filled a guart jar if it was too dry we used a little cherry juice
Jackie Garvin says
What a wonderful memory, Nina. Thank you for sharing it with us.
CakenGifts.in Delhi says
Awesome!!! I am lucky to find your article. thanks for sharing this nice article…
Jane Cotton says
I am so happy to find this recipe. My mother made this every Christmas when I was a child. I just turned 74 yrs old so that was a long time ago. When I thought to ask her the recipe, she was in her 90’s and couldn’t remember how to make it so I thought the recipe was lost. I have lived in Alabama all my life and my mother and dad grew up in Spartanburg, S.C. We are true Southerners and this must be an old traditional Southern recipe from other comments. Mother put hers in a Pyrex square dish and kept in refrigerator.
Jackie Garvin says
Hi Jane,
Your mother didn’t put the candy back in vanilla wafer box? You’re so right about this being an old traditional Southern recipe. I’m so glad you found it and it brought back great memories.
Gail says
My mother in law made something similar and called it JT”s candy. No cherries, but coconut. Very rich. Pecans, here in Alabama. And, put back in the box, wrapped tightly. I believe I can make it again using this recipe. Thanks!
Jackie Garvin says
I hope it works out for you, Gail. ❤️
Vicki smith says
My husband talks about this fruitcake all the time…his mother use to make it. So i tried it but I didn’t I only had a cup of raisins, It tastes amazing but he says it is stickier than he remembers….what did I do wrong? I just joined today and I am loving the recipes I have been reading.
Jackie Garvin says
Vicki,
I’m not sure why it’s sticker than your husband remembers. Fewer raisins may have contributed. I hope you’ll have a chance to try it again. Thanks for stopping by!