Carolyn's Ice Box Fruitcake
Experience the magic of no-bake nostalgia with Carolyn's Ice Box Fruitcake, a festive treat that’s as delightful to make as it is to eat. This classic holiday recipe comes together in just 25 minutes, featuring a symphony of textures and flavors with sweetened condensed milk, graham cracker crumbs, candied fruit, and a medley of chopped pecans, walnuts, dates, and maraschino cherries. The cake requires no cooking—simply mix, mold, and chill overnight to let the rich, fruity flavors meld perfectly. Packed with vibrant colors and a satisfyingly chewy texture, this fruitcake is an effortless centerpiece for your holiday table. Whether you're hosting a festive gathering or craving a slice of tradition, Carolyn's Ice Box Fruitcake is a make-ahead dessert that’s sure to impress. Perfect for busy bakers and beloved by guests, it's holiday cheer in every bite!
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Ingredients
- 3 cups Graham cracker crumbs
- 14 ounces Sweetened condensed milk
- 2 cups Mixed candied fruit
- 1 cup Chopped pecans
- 1 cup Chopped walnuts
- 1 cup Chopped dates
- 1 cup Maraschino cherries (halved)
- 1 teaspoon Vanilla extract
Directions
Step 1
In a large mixing bowl, combine the graham cracker crumbs, mixed candied fruit, chopped pecans, chopped walnuts, chopped dates, and maraschino cherries. Mix well to evenly distribute the ingredients.
Step 2
In a separate smaller bowl, stir together the sweetened condensed milk and vanilla extract until fully combined.
Step 3
Pour the sweetened condensed milk mixture over the dry ingredients. Using a wooden spoon or clean hands, mix everything together thoroughly until the mixture is evenly moistened and sticky.
Step 4
Line a loaf pan with wax paper or parchment paper, leaving enough overhang on the sides to cover the top of the fruitcake once it is shaped.
Step 5
Transfer the fruitcake mixture into the prepared loaf pan. Press it down firmly with your hands or the back of a spoon to ensure there are no air pockets and that the fruitcake holds its shape.
Step 6
Fold the overhanging wax paper or parchment paper over the top of the fruitcake to cover it completely.
Step 7
Refrigerate the fruitcake for at least 24 hours to allow it to firm up and the flavors to meld together.
Step 8
Once chilled and firm, remove the fruitcake from the loaf pan. Peel away the wax paper or parchment paper and slice it into individual servings.
Step 9
Store leftovers in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Facts
| Serving size | (1868.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6525.8 |
| Total Fat 230.8g | 0% |
| Saturated Fat 45.1g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 134.9mg | 0% |
| Sodium 2726.4mg | 0% |
| Total Carbohydrate 1080.3g | 0% |
| Dietary Fiber 47.0g | 0% |
| Total Sugars 755.6g | |
| Protein 88.8g | 0% |
| Vitamin D 31.8IU | 0% |
| Calcium 1668.4mg | 0% |
| Iron 21.7mg | 0% |
| Potassium 4286.1mg | 0% |
Source of Calories