No-Bake Southern Icebox Fruitcake

This easy, No-Bake Southern Icebox Fruitcake is packed with vanilla wafers, raisins, cherries, and coconut. It's an easy alternative to traditional fruitcake.

A serving of icebox fruitcake on a white plate.

Prep Time 20

Cook Time 0

Total Time 20

Servings servings

Ingredients

▢ Butter for greasing the pans
▢ 1 pound vanilla wafers
▢ 12 ounces dark raisins
▢ 10 ounces maraschino cherries well drained
▢ 14 ounces sweetened shredded coconut
▢ 14 ounces sweetened condensed milk Eagle Brand recommended
▢ 4 cups pecans chopped
▢ 1 teaspoon rum flavoring optional

Instructions

Grease two 9x5 loaf pan with butter and set aside.
Butter for greasing the pans
Thoroughly crush the vanilla wafers either by hand or by pulsing in a food processor.
1 pound vanilla wafers
Add the vanilla wafer crumbs along with all remaining ingredients to a large mixing bowl.
12 ounces dark raisins, 10 ounces maraschino cherries, 14 ounces sweetened shredded coconut, 14 ounces sweetened condensed milk, 4 cups pecans, 1 teaspoon rum flavoring
Mix until the ingredients are thoroughly combined.
Divide the mixture between the prepared loaf pans. Press the mixture down firmly to evenly pack it into the pan.
Cover and place in the refrigerator. Let chill for at least 24 hours before serving.
Keep covered and stored in the refrigerator.

Notes

When ready to serve the cake, use a warm wet cloth to go all around the sides and bottom of the pan. This will help the cake release from the pan cleanly.
Experiment with adding other dried or candied fruits such as dried apricots, prunes, and currants.

Nutrition