This old-fashioned Icebox Fruitcake recipe is a traditional holiday dessert for my family and many here in the South. This deliciously dense cake is overflowing with decadent ingredients, like Graham cracker crumbs, pecans, maraschino cherries, and mini marshmallows.
This classic Icebox Fruitcake recipe is one of those simple things that have always made holidays special in our family. Every Thanksgiving and Christmas you would find one on my grandmother’s table, and now I get the opportunity to share her delicious recipe with y’all.
Fortunately, it’s so easy to make this Icebox Fruitcake. The most difficult part is using a food processor to crush the Graham crackers! From there, you simply mix all the ingredients together, which include raisins, pecans, mini marshmallows, maraschino cherries, and shredded coconut. A can of sweetened condensed milk perfectly brings all the ingredients together. The best part is that this is a no-bake fruit cake. Yep, once you combine the ingredients, you let it chill in the fridge for at least 6 hours.
So if you’ve been searching for a holiday dessert you can make ahead of time, look no further. If you’re on the lookout for another enjoyable Icebox cake to bake, check out my Lemon Icebox Cake recipe.
- Graham crackers
- Maraschino cherries
- Shredded coconut
- Miniature marshmallows
- Sweetened condensed milk
How to Make Icebox Fruitcake
Crush the entire box of graham crackers.
I used my food processor but you can also pop those crackers in a ziplock bag and crush them with a rolling pin.
Coarsely chop pecans.
Chop cherries (saving the cherry juice).
Combine everything in a large mixing bowl. Mix well.
You may have to use your hands for this. It’s messy but you get to lick your fingers afterward, so it’s totally worth it.
Add three tablespoons of the leftover cherry juice and mix well.
(You can add more if it seems too stiff).
Turn out into a lightly buttered 9X13 pan and press flat. Chill for at least 6 hours and then turn out before cutting into bars. Enjoy!
You can store leftovers in an airtight container in the fridge for up to one week. The fruitcake will actually get better the longer it sits in your fridge, as the cake soaks up all the delicious flavor.
- If you miss that rum flavor of a traditional fruitcake, you can add 1 teaspoon of rum extract or dark rum to the mix.
- Don’t hesitate to substitute any of the dried fruit or nuts if you don’t like them. For example, swap pecans for walnuts, or the raisins for dried apricots.
Here are more popular holiday dessert recipes:
- 1 box graham crackers 14.4 oz
- 1 cup pecans
- 1 jar maraschino cherries 10 oz
- 1 tablespoon cherry juice
- 1 cup raisins
- 1 cup shredded coconut firmly packed
- 1 1/2 cups mini marshmallows
- 1 can sweetened condensed milk 14 oz
- Finely crush graham crackers and coarsely chop pecans and drained cherries.1 box graham crackers, 1 cup pecans, 1 jar maraschino cherries
- Combine all ingredients in a large mixing bowl and mix well.1 box graham crackers, 1 cup pecans, 1 jar maraschino cherries, 1 tablespoon cherry juice, 1 cup raisins, 1 cup shredded coconut, 1 1/2 cups mini marshmallows, 1 can sweetened condensed milk
- Turn out into a lightly buttered 9x13 baking dish and press flat into the pan with your hands. Chill for at least 6 hours.
Original Icebox recipe from southernbite.com
Remember, if you don’t have Christmas in your heart, you won’t find it under a tree.