“This is a very old recipe. I think that the marshmallow cream that is used in making fudge would work, as well.” ~ Mama Peggy
This recipe comes from Lucille Chaney Gladden, the oldest of the eleven Chaney children (of which Mama Peggy was one). Lucille was born in 1917 and made this fruit cake recipe from her young adulthood all throughout her life. While we may never know when she came across it, given that it’s an “icebok” recipe we can assume it wasn’t common in her own family until the 1940s or 1950s, when refrigerators first became attainable to average folk in small towns like Kings Mountain, North Carolina. ~ Kevin
Ingredients
- ▢ — 1 box Spice cake mix (Bake as directed)
- ▢ — ½ cup Candied green cherries
- ▢ — ½ cup Candied red cherries
- ▢ — 4 cups mixed fruit
- ▢ — 1 pkg (8 oz.) chopped dates
- ▢ — 2 ½ cups raisins
- ▢ — 4 ½ cups chopped pecans
- ▢ — 1 pkg. fluffy white icing mix (Betty Crocker), mixed as directed (pre-made works as well).
Cake Instructions
- ▢ — Mix your fruit and nuts in a large bowl.
- ▢ — Crumble the baked cake into your fruit and nut mixture.
- ▢ — Add icing.
- ▢ — Mix.
- ▢ — Pack into loaf pans and refrigerate.
