Unbaked Fruit Cake

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"Want to make fruit cake for the holidays but would rather a no-bake option? Try this version with almonds, marshmallows, dates, and raisins."
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servings 428 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 428 kcal
  • 21%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 75.3g
  • 24%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 223 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Grease one 9x13 inch pan.
  2. Combine all the ingredients and mix well. Spread batter into the prepared pan.
  3. Let cake stand in a cool place and age for at least one week before serving.


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This is the one my mom fixed. We packed it into a wax-paper lined angel food cake pan & after a few days pushed it out & peeled the paper off. Also, no serious chopping on the fruit. The larger ...

Fruit cakes are out in the stores,but this one is much tastier.

hi This is GREAT. although you have to wait for long but still taste and smells gooooooood.

This did not set up for me at all, it just didn't have enough moisture. I actually did salvage the ingredients and made it into a cream cheese bar dessert.

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