Jubilee Fruit Cake
A rich, fruity no-bake cake combining honey, dried fruits, nuts, and spices, perfect for celebrations or festive gatherings, offering a chewy texture and warm flavors.
Ingredients
- 1/2 cup honey ⓘ
- 1/2 cup evaporated milk
- 4 cups mini marshmallows ⓘ
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 1 1/2 cups golden raisins ⓘ
- 1 1/2 cups diced pitted dates ⓘ
- 1 cup diced candied pineapple
- 1 cup diced candied cherries ⓘ
- 1 1/2 cups coarsely chopped nuts
- 6 to 8 cups graham cracker crumbs ⓘ
- 6 to 8 teaspoons peach brandy or orange or cranberry juice ⓘ
Instructions
- In a large mixing bowl, blend evaporated milk, honey, mini marshmallows, salt, cinnamon, and nutmeg.
- Beat in the prepared fruits and chopped nuts.
- Work into the mixture 6 cups of graham cracker crumbs and brandy or juice.
- If the mixture will not hold together, add more graham cracker crumbs.
- Press the mixture firmly into a buttered 2-quart ring mold or two 9x5x3-inch loaf pans.
- Cover with foil and chill in the refrigerator for several days to blend flavors.
- Serve and enjoy this festive fruit cake.
Tips & Substitutions
For a more nuanced flavor, consider using a mix of dried fruits like figs or apricots in place of some of the raisins or dates. If you prefer a less sweet cake, reduce the honey slightly and balance it with a splash of citrus juice. To avoid sticking, line the mold with parchment paper before pressing in the mixture. This cake can be made ahead of time, allowing the flavors to meld beautifully, similar to the concept behind Dairy recipes.
Serving Suggestions
Slice the cake into wedges and serve it alongside whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs wonderfully with a cup of spiced tea or coffee. For an elegant touch, garnish each slice with a sprinkle of cinnamon or a drizzle of honey. This festive cake also makes a great addition to holiday dessert tables, complementing other treats like Lemon Graham Slice.
Storage & Reheating
Store the Jubilee Fruit Cake in an airtight container in the refrigerator for up to two weeks. If you want to keep it longer, wrap it tightly in plastic wrap and then in foil, storing it in the freezer for up to three months. To serve, simply thaw in the refrigerator overnight before slicing.
Nutrition & Diet Analysis (per serving)
Each serving of Jubilee Fruit Cake contains roughly 1232 calories, with 16g protein, 256g carbohydrates, and 21g fat. It is an excellent source of iron (118% of the Daily Value), vitamin A (73% of the Daily Value), and calcium (44% of the Daily Value). Note that it is relatively high in sodium, at 1616mg per serving (70% 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 dried?
Fresh fruit can introduce moisture that may affect the cake's texture, making it less stable. If you want to incorporate fresh fruit, consider using it as a topping or garnish rather than mixing it in the cake. This way, you can still enjoy the flavors without compromising the structure.
How can I make this cake gluten-free?
To make a gluten-free version, simply substitute the graham cracker crumbs with a gluten-free alternative like almond flour or gluten-free cookies. Ensure that all other ingredients, especially the brandy or juice, are gluten-free as well. This modification maintains the cake's integrity while accommodating dietary needs.
What can I do if my mixture is too dry?
If the mixture seems too dry and crumbly, gradually add a bit more evaporated milk or brandy/juice until it reaches a cohesive consistency. Be careful not to overdo it; you want a mixture that holds together but isn’t overly wet. This adjustment will help ensure your cake sets properly.
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).