Esther'S Icebox Fruit Cake
A rich, fruit-packed icebox cake featuring nuts, candied cherries, and citrus flavors, perfect for festive occasions or a delightful no-bake dessert for family gatherings.
Ingredients
Instructions
- Place margarine, marshmallows, orange juice, and sweetened condensed milk in a saucepan or microwave and heat until marshmallows are melted.
- Remove from heat and add vanilla wafer crumbs, then other ingredients such as chopped candied fruit, nuts, and coconut.
- Mix well and press into a 9 x 13-inch glass dish.
- Refrigerate until firm.
- May wrap and freeze for up to a year.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. You can also substitute the orange slice candy with any other candied fruit you prefer or even dried fruits for a different texture. If you want a more tropical twist, add crushed pineapple to the mixture. Make sure to pack the mixture tightly into the dish for a better set.
Serving Suggestions
Slice into squares or bars and serve chilled for a refreshing treat. This icebox fruit cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. It can also be enjoyed alongside a cup of coffee or tea for a delightful afternoon snack. Consider serving with slices of fresh fruit to enhance the flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to two weeks. You can also wrap individual pieces in plastic wrap and keep them in the freezer for up to a year. To enjoy, simply thaw in the refrigerator overnight or at room temperature for a few hours before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Esther'S Icebox Fruit Cake contains roughly 610 calories, with 7g protein, 41g carbohydrates, and 49g fat. It is an excellent source of dietary fiber (20% of the Daily Value), and a good source of iron and vitamin C. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other nuts in this recipe?
Absolutely! While the recipe calls for pecans and Brazil nuts, you can easily substitute them with walnuts, almonds, or even cashews based on your preference. Just make sure to chop them to a similar size for even distribution throughout the cake.
How long does it take for the cake to set in the refrigerator?
The cake typically takes about 4 to 6 hours to firm up in the refrigerator, but for best results, leaving it overnight is ideal. This allows all the flavors to meld together and ensures a perfect texture when sliced.
Can I make this cake gluten-free?
Yes, you can make a gluten-free version by using gluten-free vanilla wafers. Just check the label to ensure all other ingredients are also gluten-free. This way, you can enjoy this delicious dessert while accommodating dietary restrictions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).