No Bake Fruitcake

This no-bake fruitcake is a refreshing twist on the classic, packed with sweet and chewy dates, dried fruits, and crunchy pecans.

The addition of orange zest and warm spices gives it a delightful flavor, perfect for snacking or gift-giving during the holiday season.

Ready Time

30 mins

Yields

9 servings

Ingredients

1 cup pitted dates
1 cup dried mixed fruit
1 cup chopped pecans
1/2 cup dark brown sugar
1/2 cup unsalted butter, softened
1/4 cup honey
1 tablespoon grated orange zest
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Instructions

Line a 9×9-inch baking dish with parchment paper or aluminum foil, leaving some overhang on the sides for easy removal. In a large mixing bowl, combine the pitted dates, dried mixed fruit, and chopped pecans.

Stir until well combined.

In a separate bowl, cream together the softened butter, dark brown sugar, honey, grated orange zest, vanilla extract, ground cinnamon, ground nutmeg, and salt until smooth and creamy. Add the creamed mixture to the fruit and nut mixture, stirring until everything is well coated.

Press the mixture firmly into the prepared baking dish.

Cover the dish with plastic wrap and refrigerate for at least 2 hours or until firm. Cut into 9 equal squares and serve.

Store in an airtight container in the refrigerator for up to 2 weeks.

Notes

Use fresh and high-quality dried fruits for the best flavor and texture. You can customize the recipe by using your favorite dried fruits or nuts.

Make sure to press the mixture firmly into the baking dish to get a dense and even fruitcake.

If you find the mixture too sticky, refrigerate it for about 30 minutes to firm it up before pressing it into the dish. To ensure clean cutting, use a sharp knife and dip it in hot water, then wipe it clean with a towel before cutting each square.

You can also cut the fruitcake into bars or shapes of your choice, depending on your preference or the occasion.

The fruitcake will keep for up to 2 weeks in the refrigerator, but you can also freeze it for up to 2 months and thaw it in the refrigerator when needed.