In a large mixing bowl, combine the crushed vanilla wafers, chopped nuts, candied fruit, and raisins.
Pour in the sweetened condensed milk and vanilla extract, stirring until all ingredients are well combined.
Line a ring-shaped mold or bundt pan with plastic wrap, leaving enough overhang to cover the top.
Press the mixture firmly into the prepared mold, ensuring it is evenly distributed.
Cover the top with the overhanging plastic wrap and refrigerate for at least 24 hours to allow the flavors to meld and the cake to set.
Once set, remove from the mold, slice, and serve.
Variations & Tips
For a tropical twist, substitute the raisins with dried pineapple or mango. You can also add a splash of rum or brandy to the mixture for a more traditional fruitcake flavor. If you prefer a less sweet version, reduce the amount of candied fruit and add more nuts. For a nut-free option, replace the nuts with additional crushed vanilla wafers or graham crackers.
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