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Christmas Icebox Fruit Cake Recipe

★★★★★

4.9 from 116 reviews
  • Author: Hugo
  • Total Time: 6 hours 30 minutes
  • Yield: 12 servings 1x

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.

Ingredients

Scale

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

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

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Find it online: https://flavorsbyhugo.com/christmas-icebox-fruit-cake-recipe/