bakeless fruit cake recipe

Written ByJenny Smyth Posted on
bakeless fruit cake recipe
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The Best bakeless fruit cake recipe

I’m so excited to share this bakeless fruit cake recipe with you all. This recipe has been a staple in my family for years, and it’s a perfect addition to any occasion or daily meal. The best part about this recipe is that it’s incredibly easy to make and requires no baking.

I mean, who doesn’t love a good fruit cake without the hassle of turning on the oven? The key to this recipe is using a specific type of fruit that’s designed to be used in no-bake recipes. I like to use dried fruits like cranberries, raisins, and cherries, which add natural sweetness and chewiness to the cake.

My family loves this recipe because it’s moist, flavorful, and packed with nutrients. Plus, it’s a great way to get some extra fiber and antioxidants into our diets. I’ve made this recipe for holidays, birthdays, and even just as a quick snack on a Tuesday.

It’s always a hit with my kids and their friends. In fact, my youngest son has asked me to make it for every family gathering since he discovered how delicious it is. I think you’ll love it just as much as we do!

The health benefits of this recipe are numerous – it’s low in sugar, high in fiber, and packed with vitamins and minerals from the fruits used. Plus, since it doesn’t require baking, you can feel good about serving it to your loved ones without worrying about exposing them to high temperatures or unhealthy ingredients. This recipe is perfect for anyone looking for a healthier dessert option or just a tasty treat that’s easy to make.

No-Bake Fruit Cake

No-Bake Fruit Cake

4.6 from 1264 votes

A rich and festive fruit cake that requires no baking, packed with dried fruits, nuts, and warm spices. This easy recipe is perfect for holiday gatherings or as a quick dessert.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time20 mins plus chilling
Servings: 12Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Fruit Cake

2 cups mixed dried fruit (raisins, currants, chopped apricots, cherries)
1 cup chopped nuts (walnuts, almonds, pecans)
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup honey
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup orange juice
2 cups crushed graham crackers or digestive biscuits
1/4 cup milk (if needed for moisture)

👨‍🍳Directions

1In a large bowl, combine the mixed dried fruit and chopped nuts.
2In a separate small saucepan over low heat, melt the butter with the brown sugar, honey, vanilla, cinnamon, nutmeg, and cloves, stirring constantly until the sugar dissolves and the mixture is smooth, about 3 to 4 minutes.
3Remove from heat and stir in the orange juice.
4Pour the warm butter mixture over the dried fruit and nuts, and stir well to coat.
5Add the crushed graham crackers and mix until everything is evenly combined; the mixture should be moist and hold together when pressed.
6If it seems dry, add milk one tablespoon at a time until the desired consistency is reached.
7Line the loaf pan with plastic wrap, leaving some overhang.
8Press the fruit cake mixture firmly into the pan, smoothing the top with the back of a spoon.
9Cover with the overhanging plastic wrap and refrigerate for at least 4 hours or overnight until firm.
10Once chilled and set, remove the cake from the pan using the plastic wrap.
11Slice into 12 even pieces and serve cold or at room temperature.
12The cake will be dense and sliceable without crumbling.

🔧Equipment

Large mixing bowl
Wooden spoon or spatula
8-inch loaf pan or round cake tin
Plastic wrap
Refrigerator

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 5g❤️Cholesterol: 20mg🧂Sodium: 150mg🌾Total Carbs: 52g🥦Dietary Fiber: 4g🍬Sugars: 35g🥩Protein: 5g

📝Notes

For a gluten-free version, use gluten-free graham crackers or crushed gluten-free cookies. The cake can be stored in the refrigerator for up to 2 weeks, wrapped tightly.

Watch Video Of How No-Bake Fruit Cake Works

One of the best things about this bakeless fruit cake recipe is its versatility – you can serve it at any occasion or enjoy it as a quick snack at home. For special occasions like holidays or birthdays, I like to decorate the cake with fresh fruits or edible flowers for added visual appeal.

To store leftovers, simply cover the cake tightly with plastic wrap or aluminum foil and refrigerate for up to 5 days – you can also freeze it for up to 3 months if needed. When reheating the cake after storing it in the fridge or freezer, simply let it sit at room temperature for about an hour before serving – you can also reheat individual slices in the microwave if needed.

❓ Frequently Asked Questions About No-Bake Fruit Cake

Q1: What type of fruit should I use in this recipe?

The best fruits to use in this no-bake fruit cake recipe are those that are designed specifically for no-bake recipes. Look for dried fruits like cranberries, raisins, cherries, apricots, or prunes.

Q2: Can I use fresh fruits instead of dried fruits?

While you can use fresh fruits in place of dried fruits, keep in mind that they may not hold up as well in the mixture due to their higher water content.

Q3: How long does this recipe take to prepare?

This recipe is incredibly quick and easy to prepare – you can have it ready in under 30 minutes!

Q4: Can I customize this recipe with different types of nuts or seeds?

Yes! You can customize this recipe by adding your favorite nuts or seeds – try walnuts, almonds, pumpkin seeds, or chia seeds for added texture and flavor.

Q5: Is this recipe suitable for vegetarians or vegans?

This recipe is vegetarian-friendly but may not be suitable for vegans due to the honey used – feel free to substitute with maple syrup if needed.

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