Icebox fruitcake is a traditional dessert with its roots in family celebrations and festivities in various regions. Its origin dates back to colonial times, when the preservation of fruits and ingredients in cold was a luxury and a culinary art. This cake is characterized by its compact texture and sweet flavor, resulting from the mixture of candied fruits, nuts, and marshmallows, which solidify when refrigerated in an "icebox" or cold mold.
In several Latin American countries, this dessert may have different names or adaptations, although it maintains its original essence. For example, in Mexico and parts of Central America, it is commonly known as "cold fruitcake" or "icebox cakes," while in other places, such as Chile, a variant is prepared that includes local dried fruits. Its popularity lies in being a very practical dessert to prepare in advance and with family, ideal for sharing on special occasions.
How to Prepare Icebox Fruitcake II
For this recipe, you will need the following ingredients: pecans, marshmallows, sweetened condensed milk, vanilla wafers, coconut, candied cherries, candied pineapple, raisins, and wine (it can be scuppernong, blackberry, pear, or another sweet wine of your preference).
Combine the crushed wafers, coconut, chopped cherries, nuts, and pineapple and place them in a large bowl.
Mix well.
Also add raisins, if desired.
Melt the marshmallows in the top of a double boiler.
Add milk to the melted marshmallows and mix well.
Remove from heat and pour over the wafer mixture.
Mix well.
If desired, pour in 1/4 to 1/2 cup of a good sweet wine - scuppernong, blackberry, pear, etc.
When cool enough to handle, form "logs" and wrap them in wax paper.
Refrigerate for at least 24 hours before serving — the longer it is refrigerated, the better.
Serving suggestions: cut into 1/2" slices and arrange them on a small platter.
It is best served cold.
It can be prepared up to 2 weeks in advance.
