This has to be attributed to my friend Paige La Grone Babcock, self-described “Homegrrrl Deluxxe: writing, raising, ratatouille“. We live in the Southern US, so fair warning as calorie count. Therefore, in Paige’s own words, here is the recipe and history (my changes are in bold):
It has become a yearly tradition that I make this for my father’s birthday on December 20. I’ve tried my best to approximate, over the years, my grandmother Zona’s version. She was his mother, and the best damned cook ever.
Make this. It is so ding-dang good. No, it’s not the healthiest fare I make, but it’s culture and tradition, and for special occasion. Yay, and whoo!!
ALMOST ZONA’s ICE BOX FRUIT CAKE
2 boxes graham crackers
1 lb. mini marshmallows
1 stick butter
2 cans Eagle Brand sweetened condensed milk
1 bag sweetened coconut
1 lb. pecan halves & pieces, toasted
2 lbs. mixed candied fruit (green & red cherries, pineapple) (I used 1 lb red glaceed cherries & 1 lb dried cherries plumped in hot water)
1/2 lb candied pineapple
2 jars maraschino cherries w/ juice
Bust up graham crackers into crumbs– I squished them in wrapper packs, then used a potato masher; it is not necessary to pulvarize them into itty bitty crumbs. Put this in a giant bowl. Add all dry ingredients.
Over medium-low heat, melt marshmallows w/ stick of butter and cans of condensed milk.
Pour wet ingredients over dry. Mix. When it’s cool, use your hands. Press mixture into big buttered tupperware (or two) and refrigerate at least over night. (I pressed into several small tin foil bread pans for gifts.)
Each time you wish to eat some, pull cake out of fridge and cut into hunks or pieces. It’s craaazy good, craaaazy dense.
Recipe subject to improvement.
Yay, Jeanne!! I’m so glad you made this (and made it your own) and are sharing it!!
Yep, that is Southern haute cuisine at it’s finest. Shonuff.
No, I’m not Southern (from Yankee stock– sorry don’t hate me). But I have a bunch of friends from all over that neck of the woods who cook for me now and again.
L.