Unbaked Fruit Cake
Unbaked fruit cake offers a rich blend of nuts, dried fruits, and sweet marshmallows, creating a dense, chewy treat perfect for festive occasions or as a homemade gift. Its combination of flavors and textures appeals to those who enjoy no-bake desserts and hearty fruit confections.
Ingredients
Instructions
- Crush the vanilla wafers and cut the candied cherries into pieces.
- Leave the nuts whole.
- Mix all ingredients except the condensed milk and marshmallows.
- Melt the marshmallows in the condensed milk and mix with the other ingredients.
- When well mixed, pack the mixture into an angel food pan or three small loaf pans.
- Allow the cake to cool, then remove from the pan and wrap in wax paper at room temperature.
Tips & Substitutions
For an extra flavor boost, consider adding a teaspoon of vanilla extract or a pinch of nutmeg to the mixture. If you're short on any specific nuts, feel free to substitute with your favorites or use different dried fruits instead of raisins and dates. Ensure the marshmallows are fully melted for easier mixing. This unbaked fruit cake can be made ahead of time, making it perfect for holidays or gatherings, similar to other American recipes.
Serving Suggestions
This unbaked fruit cake is a delightful treat by itself but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. It can also be served alongside a warm cup of tea or coffee, making it a perfect dessert for gatherings. Consider adding a cheese platter for a rustic touch, enhancing the flavors of the cake.
Storage & Reheating
Store the unbaked fruit cake wrapped in wax paper and then in an airtight container at room temperature for up to two weeks. If you want to keep it longer, refrigerate it for up to a month. When ready to serve, slice it cold or let it sit at room temperature for a bit to soften before enjoying.
Nutrition & Diet Analysis (per serving)
Each serving of Unbaked Fruit Cake contains roughly 3813 calories, with 60g protein, 451g carbohydrates, and 221g fat. It is an excellent source of iron (175% of the Daily Value), dietary fiber (172% of the Daily Value), and protein (119% of the Daily Value). Note that it is relatively high in sodium, at 1239mg per serving (54% 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! You can substitute any of the nuts with your favorites or what you have on hand. Almonds, pecans, or even hazelnuts would work well. Just keep the total weight the same to maintain the right texture.
How long does this unbaked fruit cake last?
When stored properly in wax paper and an airtight container, this fruit cake can last up to two weeks at room temperature. If refrigerated, it can extend to a month, allowing you to enjoy it longer without sacrificing flavor.
Can I add more fruits to the mixture?
Yes! Feel free to add more dried fruits like apricots or figs to enhance the flavor and texture. Just ensure to keep the overall balance of dry to wet ingredients similar for the best results.
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).