Refrigerator Fruit Cake
A no-bake refrigerator fruit cake featuring graham crackers, raisins, nuts, marshmallows, cherries, and cream, perfect for a quick, sweet treat suitable for all ages.
Ingredients
Instructions
- Crush the graham crackers into small pieces.
- Melt the marshmallows in a double boiler until smooth.
- Pour the melted marshmallows over the crushed crackers and mix well.
- Add the whipping cream, raisins, cherries, and nuts to the mixture and stir to combine.
- Pack the mixture into a cracker box or a similar container.
- Store in the refrigerator for 24 hours before slicing and serving.
Tips & Substitutions
For added flavor, consider incorporating chopped dried fruits like apricots or cranberries in place of some raisins. If you prefer a nut-free version, substitute with sunflower seeds or omit them entirely. Ensure the marshmallows are melted slowly to prevent burning, and feel free to enhance the texture with a dash of cinnamon or nutmeg. This no-bake dessert is reminiscent of other American recipes, providing a delightful treat for gatherings.
Serving Suggestions
Slice the fruit cake into thick portions and serve it as a sweet ending to a meal. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. You can also serve it alongside a cup of coffee or tea for a delightful afternoon treat. This cake makes a great addition to holiday dessert tables, similar to how you might showcase a Pineapple-Marshmallow Dessert.
Storage & Reheating
Store the fruit cake in an airtight container in the refrigerator for up to one week. This allows the flavors to meld beautifully. If you want to enjoy it chilled, let it sit in the fridge for about an hour before serving. Do not freeze, as the texture may change upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Refrigerator Fruit Cake contains roughly 1586 calories, with 23g protein, 269g carbohydrates, and 52g fat. It is an excellent source of iron (120% of the Daily Value), vitamin A (77% of the Daily Value), and calcium (55% of the Daily Value). Note that it is relatively high in sodium, at 950mg 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 types of nuts in this recipe?
Absolutely! Feel free to switch out the nuts for your favorites, such as pecans or walnuts. Just make sure to chop them coarsely for a nice crunch. You can also opt for a nut-free version if you have allergies—sunflower seeds work well as a substitute.
How long does the fruit cake need to chill?
The fruit cake should chill in the refrigerator for at least 24 hours. This allows the flavors to develop and the cake to set properly. If you're pressed for time, a minimum of 6 hours can work, but overnight is best for optimal taste and texture.
Can I add other fruits to the mixture?
Yes, you can enhance the fruit cake by adding other fruits, such as diced pineapple or chopped strawberries. Just be cautious with the moisture content to maintain the cake's structure. Aim for a balance so it remains firm yet flavorful.
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).