Best 5 No Bake Fruitcake Recipes

NO-BAKE FRUITCAKE

Steps:

• Line a 9x5-in. loaf pan with waxed paper; coat the paper with cooking spray; set aside. In a saucepan, combine milk and orange juice concentrate. Add marshmallows; cook and stir until marshmallows are melted and mixture is smooth. Remove from the heat. Stir in remaining ingredients; mix well. Pat into prepared pan. Cover and refrigerate for at least 8 hours.

GRANMAMA'S UNCOOKED (NO BAKE, NO COOK) FRUITCAKE

Steps:

• Crush the graham crackers into fine crumbs.
• Granmama's recipe calls for "puffed" raisins. To puff them, soak in hot water for 30 minutes.
• Chop the nuts; drain and cut cherries in half (if they are whole).
• Melt marshmallows in milk.
• Mix all ingredients together.
• Pack into regular sized loaf pan.
• Refrigerated overnight and cut with a hot knife.
• Coconut is an optional ingredient.
• Cook time is refrigeration time.

NO BAKE FRUITCAKE BY PAULA DEEN

Steps:

• Spray 10 mini loaf pans with vegetable oil cooking spray.
• In a 2-quart saucepan, heat the milk and marshmallow together over low heat.
• Stir constantly, because condensed milk scorches easily, until the marshmallows are melted.
• Remove the mixture from the heat.
• Combine the cracker crumbs, pecans, coconut, dates and cherries in a large bowl.
• Add the bourbon to the milk mixture and pour over the crumb mixture.
• Mix well with your hands.
• Scoop the mixture into the prepared pans and press down firmly to mold into shape.
• Refrigerate for 2 days.

NO-BAKE SPICED FRUITCAKE BALLS

Steps:

• Combine the dried dates, figs and cranberries in a medium microwave-safe bowl; add 2 tablespoons rum and the butter. Microwave in 1-minute intervals, stirring, until the dried fruit is softened and the butter is melted, about 3 minutes. Set aside.
• Toast the pecans in a small dry skillet over medium heat, stirring occasionally, 3 to 4 minutes. Transfer to a cutting board and let cool, then coarsely chop.
• Combine the graham crackers, crystallized ginger, candied lemon peel, molasses, cinnamon, allspice and salt in a food processor. Add the remaining 1 tablespoon rum, the pecans and the dried-fruit mixture (with any liquid from the bowl). Pulse until the mixture is finely chopped and holds together when squeezed. (If the mixture is dry, add a little water just until it holds together.)
• Roll tablespoonfuls of the mixture into balls and arrange on a baking sheet. Refrigerate until firm, at least 2 hours or overnight.
• Put the sanding sugar on a plate. Roll the balls in the sugar to coat.

NO-CANDIED-FRUIT FRUITCAKE

Steps:

• In a large bowl, combine the first four ingredients. Add pecans, cherries, pineapple and dates; toss to coat. Beat eggs and orange juice; add to fruit mixture and mix well. Line two 9x5-in. loaf pans with foil and grease the foil. Pour fruit mixture into pans and press down. Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans. Remove foil. Brush with corn syrup; cool completely.