Granny'S No Bake Fruit Cake
A nostalgic no-bake fruit cake packed with dates, cherries, coconut, and pecans, perfect for festive gatherings or a sweet, chewy treat any time of year.
Ingredients
Instructions
- Mix softened oleo and vanilla wafer crumbs together with your hands.
- Add coconut, pecans, chopped dates, halved cherries, crushed pineapple, and miniature marshmallows to the mixture.
- Mix everything thoroughly until well combined.
- Add cherry juice to the mixture and stir to incorporate.
- Pack the mixture into a glass dish and cover.
- Keep the dish in the refrigerator until ready to serve.
Tips & Substitutions
For a variation, consider using dried apricots or raisins instead of dates for a different flavor profile. You can substitute the oleo with softened unsalted butter if preferred. Mixing in some chopped walnuts or almonds can also add a nice crunch. Ensure the mixture is well packed in the dish to maintain its shape when cut. This recipe is perfect for those looking for easy no-bake desserts.
Serving Suggestions
Serve the fruit cake chilled, cut into squares or bars. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, you can garnish it with additional maraschino cherries or a sprinkle of shredded coconut. This dessert is great for potlucks or holiday gatherings, and it complements a variety of beverages, from coffee to sweet iced tea.
Storage & Reheating
Store any leftover fruit cake in an airtight container in the refrigerator for up to a week. This will help maintain its freshness and prevent it from drying out. If you want to enjoy it later, you can freeze it for up to three months. Just make sure to wrap it well to avoid freezer burn, and thaw it in the fridge before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Granny'S No Bake Fruit Cake contains roughly 1420 calories, with 19g protein, 186g carbohydrates, and 73g fat. It is an excellent source of iron (108% of the Daily Value), dietary fiber (60% of the Daily Value), and vitamin A (56% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 756mg per serving (33% 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 for this recipe?
While fresh fruit can add a lovely flavor, canned fruits like pineapple provide extra sweetness and moisture that helps bind the cake. If you prefer fresh, be sure to adjust the sugar accordingly and consider using a bit more to ensure the mixture holds together.
How long does this no-bake fruit cake need to set in the refrigerator?
It's best to let the fruit cake chill in the refrigerator for at least 4 hours or overnight for optimal firmness. This allows the flavors to meld and the cake to set properly, making it easier to slice and serve.
Can I make this recipe vegan?
Yes, to make this fruit cake vegan, simply substitute the oleo with a plant-based butter and ensure all other ingredients, like the marshmallows, are vegan-friendly. There are many brands that offer vegan marshmallows that work perfectly in this recipe.
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).