Uncooked Fruit Cake
A no-bake fruit cake featuring a rich combination of dried fruits, nuts, and marshmallows, bound together with sweetened milk. This decadent treat is perfect for festive occasions or as a chewy, fruity dessert that appeals to fans of sweet, nutty flavors and easy-to-make confections.
Ingredients
Instructions
- Heat the milk and melt the marshmallows in a double boiler.
- Mix the crushed graham crackers, gumdrops or orange slices, raisins or dates, and nuts together in a large bowl.
- Add the marshmallow and milk mixture to the dry ingredients and mix well.
- Pour the mixture into a well buttered 9 x 12-inch pan and press evenly.
- Let it cool and set before cutting into slices.
Tips & Substitutions
For a more vibrant flavor, consider adding chopped dried fruits like apricots or cranberries alongside the raisins and dates. If you're looking for a nut-free version, you can substitute sunflower seeds for the walnuts and pecans. Ensure the marshmallows are fully melted for a smooth texture; using a double boiler helps prevent scorching. This recipe is ideal for holiday gatherings, reminiscent of classic American recipes.
Serving Suggestions
Cut into slices and serve as a delightful dessert or snack. Pair with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. This fruit cake also makes a great addition to a Sunday Morning Brunch spread, where it can complement other sweet treats like the Lemon Snow Freeze.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to a week, or refrigerate to extend freshness. To reheat, simply slice and warm in the microwave for a few seconds. Ensure you cover the slices to prevent them from drying out while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Uncooked Fruit Cake contains roughly 2767 calories, with 39g protein, 329g carbohydrates, and 160g fat. It is an excellent source of iron (143% of the Daily Value), dietary fiber (102% of the Daily Value), and protein (79% of the Daily Value). Note that it is relatively high in sodium, at 686mg per serving (30% 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 mix and match your favorite nuts. Almonds, pecans, or even macadamia nuts can work well. Just ensure they are chopped for even distribution throughout the cake.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the graham cracker crumbs with gluten-free graham cracker alternatives or crushed gluten-free cookies. Ensure all other ingredients, like the marshmallows, are labeled gluten-free as well.
What can I use instead of Pet milk?
You can replace Pet milk with evaporated milk or a non-dairy milk alternative like almond or coconut milk, depending on your dietary preferences. Just be mindful that the flavor may slightly change with non-dairy options.
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).