No Cook Fruitcake
A rich no-cook fruitcake combining candied fruits, nuts, and dates for a sweet, festive treat that requires minimal preparation and is perfect for holiday gatherings.
Ingredients
Instructions
- Bake the spice cake mix according to package instructions and let it cool.
- Crumble the cooled cake into a large bowl.
- Add the candied mixed fruit, red and green candied cherries, seedless raisins, and chopped dates to the crumbs.
- Mix all ingredients well to combine.
- Prepare the frosting mix as instructed (not detailed in the recipe).
- Mix the frosting with the cake and fruit mixture.
- Pack the mixture tightly into a foil-lined pan.
- Chill in the refrigerator for 24 hours before serving.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of cinnamon or nutmeg to the cake mix. You can substitute the candied mixed fruit with dried fruits for a healthier option, or use fresh fruits if you prefer a lighter taste. If you want a more festive look, try adding nuts or a sprinkle of edible glitter on top before chilling.
Serving Suggestions
This no-cook fruitcake is perfect as a holiday treat or dessert for gatherings. Serve it chilled, sliced into squares, with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs wonderfully with a warm beverage like spiced cider or a glass of Berry, Berry Punch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to one week. Ensure it's well packed to maintain its shape and prevent drying out. If desired, individual slices can be wrapped tightly in plastic wrap and frozen for up to three months, making it easy to enjoy later.
Nutrition & Diet Analysis (per serving)
Each serving of No Cook Fruitcake contains roughly 1341 calories, with 11g protein, 294g carbohydrates, and 26g fat. It is an excellent source of dietary fiber (47% of the Daily Value), potassium (44% of the Daily Value), and iron (27% of the Daily Value), and a good source of calcium. It also contributes 13g 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 make this fruitcake ahead of time?
Absolutely! This no-cook fruitcake actually tastes better when made a day or two in advance, as the flavors meld together. Just be sure to keep it refrigerated until you're ready to serve, and allow it to chill for at least 24 hours for optimal texture and taste.
What can I use instead of candied fruit?
You can replace the candied mixed fruit with an equal amount of dried fruits like apricots, figs, or cranberries for a healthier version. Fresh fruits can also be used, but they will alter the texture and shelf life of the cake, so be mindful of that when making substitutions.
Is there a way to make this recipe vegan?
Yes, you can easily adapt this recipe to vegan by using a plant-based cake mix and vegan frosting. Make sure to check the labels for any non-vegan ingredients. Additionally, you can enhance the fruit flavors by adding a splash of orange juice or zest for a refreshing twist.
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).