Vanilla Wafer Fruitcake probably could be classified somewhere between a cake and candy. It seems that even people who do not generally like fruitcake, love this easy to make fruitcake. This wonderful Vanilla Wafer Fruitcake recipe and comments was shared with me by Dana Thompson of Alabama. Dana says, “This fruitcake was a recipe that a friend left for me on my desk at the local Crisis Pregnancy Center where I am a volunteer. I do not know where it came from, but surely do enjoy it! My husband loves this fruitcake so much that I bake it in the form of cupcakes all year long.”
Photo from Taste of Home.
- 1 pound vanilla wafers (cookies)
- 1/2 pound red cherries, candied and cut in half
- 1/2 pound pineapple slices, candied and cut in small wedges
- 1 pound walnuts, pecans or combination of both, broken in half or coarsely chopped
- 1/4 pound raisins*
- 2 eggs
- 1/2 cup granulated sugar
- 1 (5-ounce) can evaporated milk
- 1/4 teaspoon salt
- Whole red cherries, candied (garnish)
- Pineapple wedges, candied (garnish)
Preheat oven to 325 degrees F.
In a large bowl, crush vanilla wafers. Add cherries, pineapple, nuts, and raisins; mix well.
In another bowl, beat eggs; add sugar, evaporated milk, and salt. Add to fruit mixture and mix well.
Cup Cakes: Spoon batter loosely into cupcake pans using paper or foil liners which you have sprayed lightly with oil spray. Bake in center of oven for approximately 30 minutes. Remove from oven and let cool.
Cake: Pack into a waxed paper-lined 10-inch tube pan. Decorate top with reserved candied whole cherries and pineapple. Bake approximately 45 minutes. Remove from oven and let stand 10 minutes. Run a sharp knife around edge, turn cake out of pan, then back over again so decorations are on top.
Cake and/or cupcakes can be made ahead and frozen; taste improves with age.
Yields 1 large fruitcake.
* I mix and/or match using dates, dried apricots, dark raisins - whatever I have.