Freezer Fruit Cake
A no-bake freezer fruit cake packed with raisins, cherries, coconut, and walnuts, offering a sweet, chewy, and nutty treat perfect for special occasions or casual gatherings.
Ingredients
Instructions
- Melt the miniature marshmallows in the Pet milk over low heat until smooth.
- Mix raisins, drained crushed pineapple, crushed graham crackers, candied cherries, shredded coconut, and English walnuts in a large bowl.
- Pour the melted marshmallow mixture over the combined ingredients and mix well.
- Press the mixture firmly into a greased Bundt pan to shape.
- Freeze the cake for 30 days.
- Let thaw in the refrigerator for 2 days before serving.
Tips & Substitutions
For a richer flavor, consider adding chopped dried fruits like apricots or figs alongside the dates. If you prefer a different texture, swap out the walnuts for pecans. Make sure to pack the mixture tightly in the Bundt pan to ensure it holds its shape once frozen. This freezer-friendly recipe allows for fun variations, so feel free to experiment with other ingredients.
Serving Suggestions
Slice the thawed fruit cake and serve with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. This cake pairs beautifully with coffee or tea, making it a delightful dessert for gatherings. Consider serving it alongside a fresh fruit salad for a refreshing contrast.
Storage & Reheating
Store the frozen fruit cake in an airtight container or wrap it tightly in plastic wrap to prevent freezer burn. It can be kept in the freezer for up to six months. When ready to serve, transfer to the refrigerator for at least 48 hours to thaw slowly for the best texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Freezer Fruit Cake contains roughly 1383 calories, with 18g protein, 271g carbohydrates, and 33g fat. It is an excellent source of dietary fiber (81% of the Daily Value), iron (79% of the Daily Value), and calcium (55% of the Daily Value). Note that it is relatively high in sodium, at 912mg per serving (40% of the Daily Value).
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 fresh fruit instead of canned?
While fresh fruit can be delicious, using canned crushed pineapple provides moisture and sweetness that enhances the overall flavor of the cake. If you choose fresh fruit, be sure to adjust the moisture levels accordingly to avoid a dry texture in the final product.
How long can I keep the fruit cake in the freezer?
The fruit cake can be stored in the freezer for up to six months. Ensure it is well-wrapped or in an airtight container to maintain its quality. Thaw it in the refrigerator for the best texture, and consume it within a few days once thawed for optimal freshness.
Can I make this recipe vegan?
To make the fruit cake vegan, substitute the Pet milk with a non-dairy milk alternative, such as coconut or almond milk. Ensure that all other ingredients, like marshmallows, are vegan-friendly, as traditional marshmallows contain gelatin. This way, you can enjoy a delicious vegan version of this classic dessert.
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).