Fruit Cake(No Bake - Keep In Refrigerator)
A delightful no-bake fruit cake featuring a rich mix of dried fruits, coconut, and crunchy pecans, all held together with a sweet marshmallow and evaporated milk glaze. Perfect for those who enjoy a sweet, chewy treat that requires minimal effort and can be stored easily in the refrigerator or freezer.
Ingredients
Instructions
- Mix evaporated milk, miniature marshmallows, oleo, and vanilla in a pan and heat slowly until the oleo and marshmallows are melted.
- Mix the dry ingredients: crushed graham crackers, coconut, white raisins, candied fruit, and chopped pecans.
- Pour the melted mixture over the dry ingredients and mix thoroughly.
- Press the mixture into an oiled Bundt pan to chill and set.
- Turn out the cake from the pan and slice.
- Store in the refrigerator. It also keeps well in the freezer.
Tips & Substitutions
For best results, let the mixture cool slightly before pouring it over the dry ingredients to avoid melting them. You can substitute the oleo with unsalted butter if preferred, and use mixed nuts instead of just pecans for added flavor. If you want to add a bit of spice, consider incorporating cinnamon or nutmeg to enhance the flavor profile.
Serving Suggestions
This no-bake fruit cake is perfect for holiday gatherings or as a sweet treat any time of the year. Serve it sliced with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a hot cup of tea or coffee, making it a delightful dessert option. For added flair, drizzle with chocolate sauce or serve alongside fresh fruit.
Storage & Reheating
Store the fruit cake in an airtight container in the refrigerator, where it can last up to two weeks. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can be kept for several months. When ready to serve, simply thaw in the refrigerator overnight.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Cake(No Bake - Keep In Refrigerator) contains roughly 737 calories, with 5g protein, 67g carbohydrates, and 50g fat. It is an excellent source of vitamin A (39% of the Daily Value) and iron (20% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 5g 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 different types of nuts in this recipe?
Yes, you can substitute pecans with walnuts, almonds, or a nut mix for a different flavor and texture. Just make sure to chop them finely so they blend well with the other ingredients.
Is it possible to make this recipe gluten-free?
Absolutely! You can replace the regular graham crackers with gluten-free graham crackers or crushed gluten-free cookies. This way, you can enjoy a gluten-free version of this delicious fruit cake.
How long should I chill the cake before serving?
It’s best to chill the fruit cake for at least 4 hours, or overnight if possible, to ensure it sets properly. This allows the flavors to meld and makes it easier to slice.
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).