Luke'S No Bake Fruitcake
A rich, no-bake fruitcake bursting with dried fruits, nuts, and coconut, perfect for festive occasions or as a sweet treat that requires minimal effort.
Ingredients
Instructions
- In a large double boiler, melt the oleo, marshmallows, and juice of cherries.
- In a large mixing bowl, combine the crushed graham cracker crumbs, raisins, chopped pecans, chopped dates, coconut, and chopped cherries.
- Mix the dry ingredients well, then pour in the melted mixture and stir until evenly combined.
- Press the mixture into a tube cake pan or into baking cups for individual servings.
- Decorate the cake or cupcakes with pecan halves or cherry halves before serving.
Tips & Substitutions
For a lighter version, consider using low-fat marshmallows and cream. If you prefer, substitute the raisins with dried cranberries or apricots for a different flavor profile. Ensure that your mixing bowl is large enough to accommodate the ingredients; a sturdy spatula will help in thoroughly combining the wet and dry components. If you're short on time, pre-chopped nuts can save preparation time.
Serving Suggestions
This no-bake fruitcake is perfect for holiday gatherings or as a sweet treat for afternoon tea. It pairs beautifully with a warm cup of spiced cider or a scoop of vanilla ice cream. Consider serving it alongside a slice of Australian Strawberry Pie for a delightful dessert spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to one week. If using baking cups, keep them in a single layer to maintain shape. For best results, allow the fruitcake to come to room temperature before serving, as this enhances the flavors and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Luke'S No Bake Fruitcake contains roughly 2768 calories, with 33g protein, 326g carbohydrates, and 167g fat. It is an excellent source of dietary fiber (128% of the Daily Value), iron (111% of the Daily Value), and protein (66% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 505mg per serving (22% 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 different nuts in this recipe?
Absolutely! Feel free to substitute the pecans with walnuts or almonds based on your preference. Just be sure to chop them into similar sizes for even distribution throughout the fruitcake.
How long does it take to set?
Typically, the fruitcake should be refrigerated for at least 4 hours or overnight to ensure it sets properly. The longer it sits, the better the flavors meld together, making it even more delicious.
Can I freeze the no-bake fruitcake?
Yes, you can freeze the fruitcake for up to three months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw in the refrigerator before serving to maintain texture and flavor.
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).