No Bake Fruitcake

No Bake Fruitcake

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Claudia McClaran


This recipe has been around for a long time. It was probably the mid-1970's when I made it. My husband loves it.


★★★★★ 3 votes

No-Cook or Other


  • 1 lb
    graham cracker crumbs
  • 1 lb
    chopped dates
  • 1 lb
    chopped pecans
  • 1 lb
    chopped english walnuts
  • 1 lb
    golden raisins
  • 1 lb
    candied red cherries
  • 1 lb
    candied green cherries
  • 1 lb
    candied pineapple
  • 1 can(s)
    sweetened condensed milk (14 oz)

How to Make No Bake Fruitcake


  1. Find the largest pan you have (large turkey roaster would be good) to hold ingredients while mixing. Mix all ingredients thoroughly, adding and mixing sweetened condensed milk in last. You will probably want to mix with (clean) hands at the end. It is a very stiff mixture.
  2. Press into a buttered 10-inch tube pan with a removable bottom or you can substitute (2)9X5X3" foil lined loaf pans if you choose.
  3. Refrigerate overnight.
  4. Unmold. Wrap in foil and store in refrigerator several days before eating. It also freezes very well.

Printable Recipe Card

About No Bake Fruitcake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American

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