Best 2 Icebox Fruit Cake Recipes

Indulge in the delectable Icebox Fruit Cake, a refreshing and fuss-free dessert perfect for any occasion. This classic treat, with its vibrant medley of fruits and creamy filling, is a symphony of flavors and textures. Whether you prefer a traditional version or a modern twist, our collection of recipes offers something for every palate. From the classic fruitcake studded with candied citron, cherries, and almonds to the tropical pineapple fruitcake with a hint of coconut, each recipe is a culinary adventure. For those seeking a gluten-free alternative, the gluten-free fruitcake is a delightful option. And for those with a sweet tooth, the chocolate fruitcake is a decadent indulgence. With step-by-step instructions and helpful tips, these recipes ensure that every bite of your Icebox Fruit Cake is a moment of pure bliss.

Here are our top 2 tried and tested recipes!

PASSION-FRUIT ICEBOX CAKE

Passion-Fruit Icebox Cake image

This six-layer lemon cake is filled with passion fruit curd and creme fraiche mousse.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Number Of Ingredients 10

Ingredients

6 tablespoons unsalted butter, melted and cooled, plus more for coating pan
6 large eggs
1 cup sugar
Zest of 1 lemon, finely grated
1 1/2 teaspoons fresh lemon juice
1 1/3 cups all-purpose flour
Creme Fraiche Mousse
Passion-Fruit Curd for Icebox Cake
1/4 cup shredded coconut
8 passion fruit

Steps:

Heat oven to 350 degrees. Line 11 1/2-by-17 1/2-inch jelly-roll pan with parchment; brush with soft butter, and dust with flour, shaking out excess.
Place eggs and sugar in bowl of electric mixer. Using hand whisk, stir until mixed. Set bowl over pot of simmering water; whisk until mixture is warm, about 3 minutes.
Transfer bowl back to electric mixer; beat with whisk on high for about 7 minutes until, when whisk is lifted, mixture leaves trail resembling a ribbon that blends back into surface in 3 seconds. Add zest and juice. Sift flour over egg mixture, one-third at a time, folding after each addition. Just before final third is completely folded in, stream in butter; fold in. Pour into prepared pan; bake until cake tester comes out clean and cake is springy to the touch, 16 to 18 minutes. Cool. Invert pan to remove cake; peel off parchment.
Slice cake widthwise into three rectangles, about 5-by-11 inches each. Split each in half, creating two layers of equal thickness. Place one layer on a flat, rectangular platter; spread with 3/4 cup mousse. Spoon 1/2 cup curd over mousse; spread. Cover with another cake layer; repeat process ending with cake layer. Reserve 3/4 cup mousse to frost cake. Cover with plastic; chill about 4 hours or overnight.
When ready to serve, invert cake onto a serving plate. Spread top of cake with reserved mousse; sprinkle with coconut. Serve with passion-fruit pulp spooned around cake.

ICEBOX FRUIT CAKE

Icebox Fruit Cake image

I am not a lover of fruitcake, but my Mom had about 5 different recipes for fruit cake in her recipe box. They were very popular in the 60s and 70s :-) I picked the easiest one. This is not a traditional fruit cake.

Provided by Cathie Valentine

Categories Fruit Desserts

Time 15m

Number Of Ingredients 6

Ingredients

1 box raisins (not the little boxes kids eat)
1 bag(s) frozen coconut--thawed
1 bottle cherries (small)
1 box graham crackers, crushed (or graham cracker crumbs)
1 can(s) eagle brand sweetened condensed milk
2 lb shelled nuts (of course pecans is nut of choice)

Steps:

1. Mix together and put in icebox. This is exactly how the recipe read!!
2. NOTE--I would place in a cake pan (Or loaf pan) Also, this recipe called for 1 fresh coconut. I don't know about you, but I decided on the frozen route :-) I also would use a box of graham cracker crumbs instead of crushing up a box of graham crackers. This show the age of the recipe. Oh yeah, one last thing, I would chop the nuts (not too fine)

Tips:

Use fresh, ripe fruit. This will give your cake the best flavor and texture.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake in a well-greased and floured pan. This will help prevent the cake from sticking.
Let the cake cool completely before frosting it. This will help the frosting set properly.
Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.

Conclusion:

Icebox fruit cake is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover fruit, and it can be made ahead of time, making it a convenient option for busy people. With its moist texture and sweet, fruity flavor, icebox fruit cake is sure to be a hit with everyone who tries it.