Refrigerator Fruitcake
Indulge in the nostalgia of a no-bake holiday classic with this Refrigerator Fruitcake, an easy and delicious treat that requires zero oven time! Made with crushed graham crackers, a medley of flavorful dried fruits, crunchy nuts, and sweetened condensed milk, this recipe combines rich textures and warm spices like cinnamon and nutmeg for a perfectly spiced, chewy bite. A delightful addition of candied cherries and shredded coconut gives this fruitcake its festive charm. Prepared in just 30 minutes and chilled overnight, this hassle-free dessert is ideal for holiday gatherings, potlucks, or as a make-ahead sweet treat. Slice, serve, and enjoy a fruitcake that stays fresh in the refrigerator for up to two weeks!
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Recipe Information
Ingredients
- 3 cups Crushed graham crackers
- 14 ounces Sweetened condensed milk
- 2 cups Mixed dried fruits (e.g., raisins, chopped apricots, cranberries)
- 1.5 cups Chopped nuts (e.g., pecans, walnuts, almonds)
- 1 cup Shredded sweetened coconut
- 0.5 cup Candied cherries
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
Instructions
Line a 9x5-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal.
In a large mixing bowl, combine the crushed graham crackers, dried fruits, chopped nuts, shredded coconut, and candied cherries. Mix well to evenly distribute all the ingredients.
In a smaller bowl, mix together the sweetened condensed milk, vanilla extract, ground cinnamon, and ground nutmeg until fully combined.
Pour the sweetened condensed milk mixture over the dry ingredients in the large bowl. Stir thoroughly with a spatula or wooden spoon until everything is fully coated and starts to stick together.
Press the mixture firmly into the prepared loaf pan, making sure to compact it evenly and fill in all corners.
Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to firm up.
Once firm, use the parchment paper overhang to lift the fruitcake out of the pan. Slice into thick pieces and serve.
Store leftovers in the refrigerator, tightly wrapped, for up to 2 weeks.
Nutrition Facts
Calories |
6527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.8 g | 306% | |
| Saturated Fat | 90.1 g | 450% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 2432 mg | 106% | |
| Total Carbohydrate | 1043.0 g | 379% | |
| Dietary Fiber | 60.7 g | 217% | |
| Total Sugars | 697.2 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1675 mg | 129% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 5739 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
