Granmama's Uncooked No Bake No Cook Fruitcake
Indulge in the nostalgic charm of "Granmama's Uncooked No Bake No Cook Fruitcake," a delightful holiday treat that requires no oven and minimal effort! Perfectly blending crushed graham crackers, a medley of vibrant dried fruits, crunchy nuts, and aromatic spices like cinnamon and nutmeg, this no-bake fruitcake brings festive flavors to life in just 20 minutes of prep. Sweetened condensed milk binds the ingredients into a dense, sliceable loaf, while optional shredded coconut adds a tropical twist. Simply mix, press into a pan, and refrigerate to set—no cooking required! Ideal for those seeking a quick, traditional dessert, this easy fruitcake is perfect for gift-giving, holiday gatherings, or a slice of indulgence with your afternoon tea. With its long-lasting appeal, this recipe is a convenient, make-ahead classic for the busy holiday season.
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Ingredients
- 350 grams Graham crackers
- 500 grams Mixed dried fruits (raisins, cherries, apricots, etc.)
- 200 grams Chopped nuts (walnuts or pecans)
- 396 grams Sweetened condensed milk
- 100 grams Shredded coconut (optional)
- 2 teaspoons Vanilla extract
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
Directions
Step 1
Crush the graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a rolling pin.
Step 2
In a large mixing bowl, combine the crushed graham crackers, mixed dried fruits, chopped nuts, and shredded coconut (if using). Stir to evenly distribute the ingredients.
Step 3
In a separate bowl, mix the sweetened condensed milk, vanilla extract, cinnamon, and nutmeg until well combined.
Step 4
Pour the wet mixture over the dry ingredients in the large mixing bowl. Use a wooden spoon or your hands to mix everything together until the mixture is evenly moistened and holds together when pressed.
Step 5
Line a loaf pan with parchment paper or plastic wrap for easy removal. Press the fruitcake mixture firmly into the pan, making sure it is evenly distributed and compacted.
Step 6
Cover the top with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the cake to firm up.
Step 7
Once set, remove the fruitcake from the pan by lifting the parchment paper or plastic wrap. Slice into thick pieces, and serve immediately or store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Facts
| Serving size | (1558.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6774.3 |
| Total Fat 301.5g | 0% |
| Saturated Fat 100.7g | 0% |
| Polyunsaturated Fat 27.8g | |
| Cholesterol 134.6mg | 0% |
| Sodium 1999.2mg | 0% |
| Total Carbohydrate 994.0g | 0% |
| Dietary Fiber 69.6g | 0% |
| Total Sugars 773.3g | |
| Protein 98.3g | 0% |
| Vitamin D 31.7IU | 0% |
| Calcium 1680.3mg | 0% |
| Iron 26.0mg | 0% |
| Potassium 6976.6mg | 0% |
Source of Calories