No Bake Fruitcake

This no-bake fruitcake is a holiday favorite! It’s so easy to make and only requires a few ingredients. The cake is dense and moist, with a rich flavor that comes from the dried fruits and nuts. I like to serve it sliced and topped with whipped cream or ice cream.

Ingredients

• 1 pound halved candied cherries
• 4 cups chopped pecans
• 1 (14 ounce) can sweetened condensed milk
• 1 (14 ounce) can coconut milk
• 1 cup flaked coconut
• 1 cup raisins
• 1 teaspoon vanilla extract
• 1 (12 ounce) package vanilla wafers, crushed

Instructions

In a large bowl mix together all of the ingredients until they are fully combined. The batter will be very stiff. Place into a pan and store in the refrigerator for at least 2 hours before serving. Enjoy!

Nutrition Facts

• Calories: 149
• Fat: 7 g
• Saturated fat: 3.5 g
• Unsaturated fat: 3.5 g
• Trans fat: 0g
• Cholesterol: 10 mg
• Sodium: 35 mg
• Carbohydrates 20 g
• Fiber 2 g
• Sugar 16g
• Protein 2g

What should I soak my fruitcake in?

There are a few different ways that you can soak your fruitcake. One way is to soak cheesecloth in brandy, bourbon, whiskey, rum or other liquor and then wrap it around the cooked, cooled fruitcake before wrapping in plastic wrap and storing. Another way is to simply brush the cake with an alcohol of your choice and wrap tightly.

Soaking your fruitcake will help to keep it moist and prevent it from drying out. It will also give it a nice flavor. If you are going to be storing your cake for a long period of time, soaking it in alcohol will help to preserve it.

What is icebox fruitcake?

Icebox fruitcake is a traditional holiday dessert that’s overflowing with decadent ingredients, like Graham cracker crumbs, pecans, maraschino cherries, and mini marshmallows.

How do you make a graham cracker fruit cake?

To make a graham cracker fruit cake, you will need: -Graham crackers -Raisins -Nuts -Cherries (fresh or canned) -Marshmallows -Milk Start by crushing the graham crackers into fine crumbs. You can use a food processor for this, or simply put them in a ziplock bag and crush with a rolling pin. Granmama’s recipe calls for “puffed” raisins, so if you have those on hand, great! If not, regular raisins will work just fine. Chop the nuts; drain and cut cherries in half (if they are whole). Melt marshmallows in milk. Mix all ingredients together. Pack mixture into regular sized loaf pan. Refrigerate overnight and cut with a hot knife when ready to serve.

What can I soak fruit in instead of alcohol?

There are many options for soaking fruit instead of alcohol. You can soak fruit in Rum, brandy or whisky for alcoholic options and orange juice, apple juice, grape juice or tea extract for non alcoholic option. You can add spices like clove, nutmeg, cinnamon, cardamom and prepare tea extract and use it for soaking the dry fruits.

Why do you soak fruitcake in alcohol?

Fruitcake is a cake that contains fruit, typically dried fruit. Fruitcakes are often soaked in alcohol, which helps to preserve them and keep them moist. Alcohol also kills bacteria, which can help to prevent the cake from spoiling.

Soaking fruitcake in alcohol is thought to date back to ancient times when people would soak their cakes in wine or other alcoholic beverages. This was done not only for the purpose of preserving the cake, but also for the purpose of making it more flavorful. Today, many people still soak their fruitcakes in liquor before eating or gifting them.

There are several benefits to soaking fruitcake in alcohol. As mentioned above, soaking the cake helps to preserve it and keep it moist. This is because the alcohol prevents moisture from evaporating from the cake. Additionally, soaking the cake in liquor can make it more flavorful and aromatic. Soaking also allows the fruits and nuts in the cake to absorb some of the flavors of the liquor, which can make them tastier.

If you plan on storing your fruitcake for an extended period of time, you may want to consider soaking it in alcohol before doing so. This will help to prolong its shelf life and prevent it from drying out or becoming stale too quickly.