No Bake Fruit Cake Recipe has always held a special place in my heart. Hi, I’m Amanda, the creator behind BeamRecipes, where cooking is more than just preparing food—it’s about creating comfort, connection, and joy. This easy no bake fruit cake is inspired by my love for simple, heartwarming desserts that bring people together. Growing up, I spent countless afternoons in the kitchen, learning how the right mix of flavors could turn an ordinary day into something special. At BeamRecipes, I share approachable recipes like this one, designed to make home cooking feel joyful, effortless, and full of love.
Why You’ll Love This No Bake Fruit Cake
It’s incredibly simple and requires no baking skills. You only need a few everyday ingredients to create a moist, dense, and flavorful cake. The combination of dried fruits, biscuits, and condensed milk makes it a perfect dessert for any season. It’s also a great make-ahead treat that tastes even better after a night in the fridge, allowing the flavors to blend perfectly.
Ingredients
- 2 cups mixed dried fruits (raisins, currants, sultanas, chopped dates, cherries)
- 1 cup chopped nuts (almonds, walnuts, pecans, or a mix)
- 250g digestive biscuits or graham crackers, crushed
- 1 can (395g) sweetened condensed milk
- 2 tablespoons orange juice or rum essence (optional)
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
Step 1: Prepare the Dry Mix
In a large bowl, combine the crushed biscuits, dried fruits, chopped nuts, and a pinch of salt. Mix everything until the ingredients are evenly distributed.
Step 2: Combine the Wet Ingredients
In a separate bowl, pour the condensed milk, vanilla extract, and orange juice or rum essence if using. Stir until smooth and creamy.
Step 3: Mix and Combine
Pour the wet mixture into the dry ingredients. Using a wooden spoon or clean hands, combine everything until it forms a thick, sticky dough. Make sure all the fruits and biscuits are well coated.
Step 4: Shape the Cake
Line a loaf pan or round cake tin with parchment paper. Spoon the mixture into the tin and press it down firmly to ensure there are no air gaps. Use the back of a spoon to smooth the top.
Step 5: Chill and Set
Cover the cake with cling film and refrigerate for at least 6 hours, preferably overnight. This helps the flavors develop and the cake to firm up beautifully.
Step 6: Serve and Enjoy
Once set, remove the cake from the fridge and carefully lift it from the tin. Slice into even pieces using a sharp knife. Serve chilled, or let it sit at room temperature for 10 minutes before slicing for a softer texture.
Tips for the Perfect No Bake Fruit Cake
- Use high-quality dried fruits for the best flavor and color.
- For a lighter cake, reduce the amount of nuts and use more biscuits.
- You can substitute the condensed milk with coconut condensed milk for a dairy-free version.
- Store the cake in the refrigerator for up to 2 weeks; it gets even better with time.
Serving Suggestions
Serve this easy No Bake Fruit Cake Recipe with a cup of hot tea, coffee, or a scoop of vanilla ice cream. It’s perfect for Christmas, birthdays, or any occasion where you want to impress without spending hours in the kitchen.
Variations You’ll Love
If you love experimenting, try adding a twist to this traditional recipe:
- 3 Ingredient Fruit Cake Recipe: Use only crushed biscuits, condensed milk, and mixed dried fruits for an ultra-simple version.
- Moist Fruit Cake Recipe: Add a little extra condensed milk or honey to make the cake softer and richer.
- Old Fashioned Fruit Cake Recipe: Incorporate candied peel, nutmeg, and cinnamon for a classic, spiced flavor.
- Icebox Fruit Cake Recipe: Swap orange juice for pineapple juice and add shredded coconut for a tropical twist.
- Light Fruit Cake Recipe: Use fewer dried fruits and more nuts to make the texture airy and delicate.
Storage
Wrap the cake tightly in plastic wrap and store it in the refrigerator. It stays fresh for up to two weeks and can also be frozen for up to three months. When serving from frozen, let it thaw in the fridge overnight.
5 Common Mistakes to Avoid When Making a No Bake Fruit Cake
1. Using Too Much Condensed Milk
It’s tempting to add extra condensed milk for sweetness, but too much can make the cake overly sticky and hard to set. Stick to the recommended amount for the perfect texture.
2. Not Crushing the Biscuits Properly
Large biscuit chunks prevent the cake from holding together well. Make sure the biscuits are finely crushed for a smooth, compact consistency.
3. Skipping the Chilling Time
This step is crucial. Without enough chilling time, the cake won’t firm up properly, making it difficult to slice neatly. Always refrigerate for at least 6 hours or overnight.
4. Using Wet or Sticky Dried Fruits
Excess moisture from sticky dried fruits can affect the structure of the cake. Pat them dry or lightly coat with flour before mixing them in.
5. Not Pressing the Mixture Firmly into the Pan
If you don’t pack the mixture tightly, your cake will crumble when sliced. Use the back of a spoon to press down evenly for a solid, professional finish.
Frequently Asked Questions
1. Can I make this no bake fruit cake ahead of time?
Yes! In fact, it tastes even better the next day as the flavors blend together. You can prepare it up to 2 days in advance and keep it refrigerated.
2. How long does the no bake fruit cake last?
When stored properly in an airtight container in the refrigerator, it will stay fresh for up to two weeks. It can also be frozen for up to three months.
3. Can I make it dairy-free or vegan?
Absolutely. Substitute regular condensed milk with coconut condensed milk or another plant-based alternative for a delicious dairy-free version.
4. Why is my no bake fruit cake too soft?
The most common reason is excess liquid or not enough chilling time. Reduce the condensed milk slightly and ensure it’s fully set in the fridge before serving.
notes Final Thoughts
This No Bake Fruit Cake Recipe is proof that you don’t need an oven to make a delightful dessert. It’s rich, moist, and full of texture — a treat that reminds you of cozy family moments and festive celebrations. Whether you prefer the traditional icebox fruit cake or a modern light fruit cake version, this recipe captures the heart of homemade sweetness with minimal effort.
No Bake Fruit Cake
Equipment
- Mixing Bowl
- Loaf Pan or Cake Tin
- Parchment Paper
- Spoon
Ingredients
Main Mixture
- 2 cups mixed dried fruits raisins, currants, sultanas, chopped dates, cherries
- 1 cup chopped nuts almonds, walnuts, pecans, or a mix
- 250 g digestive biscuits or graham crackers crushed
- 395 g sweetened condensed milk 1 can
- 2 tbsp orange juice or rum essence optional
- 1 tsp vanilla extract
- salt a pinch
Instructions
- In a large bowl, combine the crushed biscuits, dried fruits, chopped nuts, and a pinch of salt. Mix everything until evenly distributed.
- In a separate bowl, pour in the condensed milk, vanilla extract, and orange juice or rum essence if using. Stir until smooth.
- Pour the wet mixture into the dry ingredients. Mix until a thick, sticky dough forms and all components are coated.
- Line a loaf pan or round cake tin with parchment paper. Spoon in the mixture and press down firmly to remove any air gaps. Smooth the top.
- Cover the cake with cling film and refrigerate for at least 6 hours or overnight to allow it to firm up.
- Once set, remove from the tin, slice with a sharp knife, and serve chilled or at room temperature.