Christmas Icebox Fruit Cake Recipe

Introduction

This Christmas Icebox Fruit Cake is a no-bake holiday treat packed with nuts, dried fruit, and marshmallows. It’s easy to prepare and perfect for making ahead, offering a sweet, chewy texture that’s sure to delight.

Ingredients

• 12 ounces evaporated milk
• 1 pound raisins
• 1 pound pecans
• 1 pound walnuts
• 1 pound candied cherries, chopped
• 1 pound marshmallows (any size)
• 1 pound graham crackers, crushed
• 1 pound coconut

Instructions

1. Step 1: Line a 9×13-inch baking dish or pan with wax paper or parchment paper.
2. Step 2: Coarsely chop the candied cherries if not already chopped.
3. Step 3: In a large bowl or stockpot, combine the crushed graham crackers, coconut, raisins, pecans, walnuts, and chopped candied cherries. Stir well to evenly distribute all ingredients.
4. Step 4: Melt the marshmallows in the evaporated milk over low heat, stirring gently until smooth and fully combined.
5. Step 5: Pour the warm marshmallow mixture over the dry ingredients in the bowl.
6. Step 6: Using a wooden spoon or sturdy spatula, mix everything together thoroughly. For easier mixing, you can use clean hands to ensure all ingredients are well coated.
7. Step 7: Spoon the mixture into the lined baking pan, pressing it evenly to fill the pan. Allow it to cool slightly, then cover with plastic wrap and refrigerate for at least 6 hours or overnight to set.
8. Step 8: Once set, remove the fruitcake from the pan and peel away the parchment or wax paper. Slice into loaves or squares as desired.
9. Step 9: Wrap each fruitcake loaf tightly with plastic wrap, place in a freezer-safe sealed plastic bag, and freeze for up to 1 year if storing long-term.

Tips & Variations

• For added flavor, soak the raisins and cherries in rum or brandy overnight before mixing.
• Swap pecans or walnuts for your favorite nuts like almonds or pistachios.
• If you prefer a softer texture, use mini marshmallows which melt more evenly.
• Adding a teaspoon of vanilla extract to the melted marshmallow mixture enhances the aroma.
• Press the mixture firmly into the pan to ensure the cake holds together when sliced.

Storage

Store the wrapped fruitcake loaves in the refrigerator for up to 2 weeks. For longer storage, freeze tightly wrapped loaves in a sealed plastic bag for up to 1 year. When ready to serve, thaw in the refrigerator overnight. This fruitcake does not require reheating and is best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of evaporated milk?

Evaporated milk helps create a thick, creamy binding texture. Using regular milk may result in a runnier mixture, so it’s best to stick with evaporated milk for this recipe.

Do I have to use all these types of nuts and fruit?

No, you can customize the mix depending on your preference or what you have on hand. The combination of nuts and fruits adds texture and flavor, but feel free to adjust the quantities or types.

Christmas Icebox Fruit Cake Recipe

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★★★★★

4.9 from 116 reviews

• Author: Hugo
• Total Time: 6 hours 30 minutes
• Yield: 12 servings 1x

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Description

This traditional Christmas Icebox Fruit Cake is a no-bake, rich, and dense dessert combining the sweetness of dried fruits, nuts, and marshmallows all set in a creamy evaporated milk base. Perfect for holiday celebrations, this make-ahead fruitcake requires just a few simple steps to prepare and is ideal for freezing and enjoying throughout the season.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 pound raisins
• 1 pound pecans
• 1 pound walnuts
• 1 pound candied cherries, chopped
• 1 pound graham crackers, crushed
• 1 pound coconut
• 1 pound marshmallows (any size)

Wet Ingredient

• 12 ounces evaporated milk

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Instructions

1. Prepare the pan: Line a 9×13 baking dish or pan with wax paper or parchment paper to prevent sticking and make removal easy.
2. Chop cherries: Coarsely chop the candied cherries to distribute evenly throughout the fruitcake.
3. Combine dry ingredients: In a large bowl or stockpot, mix together the crushed graham crackers, coconut, raisins, pecans, walnuts, and chopped candied cherries. Stir well to combine all the dry ingredients evenly.
4. Melt marshmallows: In a saucepan over low heat, melt the marshmallows in the evaporated milk, stirring gently until smooth and fully combined into a creamy mixture.
5. Combine wet and dry: Pour the melted marshmallow and evaporated milk mixture over the combined dry ingredients.
6. Mix everything: Using a wooden spoon, sturdy spatula, or clean hands, thoroughly mix all ingredients to ensure the marshmallow mixture coats all the dry components uniformly.
7. Fill the pan: Spoon the mixture evenly into the prepared 9×13 pan, pressing down gently to compact it.
8. Chill and set: Allow the mixture to cool at room temperature, then cover with plastic wrap and refrigerate for at least 6 hours or overnight to fully set.
9. Slice and store: Once set, carefully remove the fruitcake from the pan by lifting the parchment paper. Slice into loaves of desired thickness.
10. Wrap and freeze: Wrap each loaf tightly with plastic wrap, then place the wrapped loaves into a freezer-safe sealed plastic bag. Freeze for up to 1 year for prolonged storage and later enjoyment.

Notes

• You can use any size marshmallows, though smaller ones will melt faster.
• Feel free to substitute or add other dried fruits or nuts according to preference.
• Ensure marshmallows barely simmer and do not burn during melting.
• The fruitcake improves in flavor after setting overnight in the refrigerator.
• When ready to serve, thaw frozen loaves in the refrigerator overnight for best texture.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Christmas fruitcake, icebox fruitcake, no-bake fruitcake, holiday dessert, easy fruitcake, marshmallow fruitcake