Mary Knowles' No Bake Fruit Cake
A rich, no-bake fruit cake packed with dried fruits, nuts, and warm spices, perfect for festive occasions or as a sweet treat for fruit lovers.
Ingredients
- 2/3 cup evaporated milk
- 2 cups miniature marshmallows ⓘ
- 6 tablespoons undiluted orange juice ⓘ
- 3/4 cup chopped dates ⓘ
- 3/4 cup raisins ⓘ
- 1 cup broken walnuts ⓘ
- 1 cup mixed candied fruit ⓘ
- 1 cup candied cherries ⓘ
- 4 cups crushed cracker crumbs ⓘ
- 1 teaspoon cinnamon ⓘ
- 1 teaspoon nutmeg
- 1/2 teaspoon ground cloves
Instructions
- Cook evaporated milk, miniature marshmallows, and undiluted orange juice in a 3-quart saucepan over low heat until marshmallows melt.
- Stir in chopped dates, raisins, walnuts, mixed candied fruit, and candied cherries until well blended.
- Mix crushed cracker crumbs with cinnamon, nutmeg, and ground cloves, then stir into the fruit mixture until well combined.
- Press the mixture into a pan lined with wax paper.
- Let cool for 2 days.
- Cover tightly and store.
Tips & Substitutions
For a richer flavor, consider substituting half of the walnuts with pecans. If you prefer a sweeter cake, use sweetened condensed milk instead of evaporated milk. You can also replace the mixed candied fruit with dried apricots or cranberries for a different twist. Ensure the marshmallows are completely melted to achieve a smooth texture. For a festive touch, add a splash of vanilla extract.
Serving Suggestions
This no bake fruit cake is perfect for holiday gatherings or as a sweet treat with afternoon tea. Serve it alongside a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Lemon Chiffon Salad, offering a refreshing balance. For a more decadent experience, drizzle with a chocolate sauce before serving.
Storage & Reheating
Store the no bake fruit cake in an airtight container at room temperature for up to 2 weeks. If you prefer, you can refrigerate it for a firmer texture. To serve, simply slice it cold. Avoid freezing as the texture may change upon thawing. Keep it covered tightly to maintain freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Knowles' No Bake Fruit Cake contains roughly 2876 calories, with 55g protein, 297g carbohydrates, and 187g fat. It is an excellent source of iron (186% of the Daily Value), dietary fiber (176% of the Daily Value), and protein (110% of the Daily Value). Note that it is relatively high in sodium, at 933mg per serving (41% 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 fruits in this recipe?
Absolutely! Feel free to substitute the mixed candied fruit with your favorite dried fruits, like cranberries or apricots. You can also experiment with different nuts, such as pecans or almonds, to customize the flavor and texture to your liking.
How long does it take for the cake to set?
The cake should cool for at least 2 days to allow the flavors to meld and the texture to firm up. If you're short on time, chilling it in the refrigerator for a few hours can also help, but the longer it sets, the better the taste and consistency.
Can I make this cake gluten-free?
Yes, you can easily make this recipe gluten-free by using gluten-free cracker crumbs. There are many brands available that mimic the texture and flavor of traditional graham crackers. Just ensure all other ingredients are also certified gluten-free.
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).