Grandma's Moist and Delicious No-Bake Fruitcake Recipe
No-Bake Refrigerator Fruitcake
Fruitcake is a traditional holiday treat with an interesting history. Apparently, it was a custom to give and receive small packages with many different ingredients. What I find strange is that many people don't care for the texture and taste of traditional fruitcake even though the recipes have been passed down as family heirlooms.
Granny makes her quick-and-easy refrigerator fruitcake every year—a tradition she's maintained for over 50 years. I'm happy to say that it's not dry and tasteless. Actually, it's moist and delicious! This recipe doesn't yield a dry fruitcake people want to regift to an unsuspecting soul. No, it is one of our all-time favorite family recipes.
This is the original recipe that was first transcribed with paper and pencil. We stake our claim to this recipe and are happy to share it with you so you can try it!
- 1 can sweetened condensed milk
- 1 jar maraschino cherries, with juice
- 1 pound light raisins
- 1 pound dark raisins
- 1 box graham crackers, crushed
- 2 pounds of coconut
- 1 pound dates
- 1 quart pecans
- 1 large bag candied fruit
- Clean and dry your dishpan. Cut the candied fruit into smaller pieces.
- Add all of the ingredients inside. If you don't like one type of raisin, just add two pounds of the other kind instead. If you don't want to put dates inside your fruitcake, substitute them with pecans. Don't forget to also add the quart of pecans that you need in this recipe!
- Mix the ingredients well. Children and grandchildren with clean hands can come in pretty handy at this step!
- Fill the loaf pans with the fruitcake batter. Press down firmly and gently until you have a desirable loaf for everyone on your holiday gift list.
- Cover the loaves with plastic wrap or aluminum foil. Refrigerate it until cold and firm.
- Cut to serve when you are ready!
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© 2011 Sara Valor