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1950 S Uncooked Fruit Cake Recipe

Transport yourself back to the 1950s with this incredibly easy no-bake fruit cake recipe! This vintage recipe requires minimal cooking time and uses pantry staples for a surprisingly delicious treat. Perfect for potlucks, holidays, or a nostalgic afternoon snack. Easily adaptable to modern ingredients and serving styles – try it in loaf pans or fun rolled logs! This recipe may require slight adjustments based on your preferred fruit and sweetness.

Prep Time 20 mins
Cook Time 20 mins
Calories 382.1 kcal
Protein 8g
Rating 5.0 (1 Reviews)
1950 S Uncooked Fruit Cake

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for 1950 S Uncooked Fruit Cake

  • Vanilla Wafers
  • Miniature Marshmallow
  • 1 (14-ounce) can sweetened condensed milk
  • Butter
  • Pecans
  • Walnuts
  • Raisins
  • Maraschino Cherry
  • Candied Fruit
  • Crushed Pineapple
  • Flaked Coconut

How to Make 1950 S Uncooked Fruit Cake

  1. Gently warm one (14-ounce) can of sweetened condensed milk in a saucepan of simmering water for 2-3 minutes. This makes it easier to pour and incorporate.
  2. In a large bowl, combine the warmed sweetened condensed milk with 1 cup (2 sticks) of melted unsalted butter and 1 cup of mini marshmallows. Stir until completely smooth and well combined.
  3. Add 2 cups of your favorite dried fruit (such as raisins, cranberries, chopped apricots, or a mix!), 1 cup chopped nuts (walnuts, pecans, or your choice), and 1 ½ cups of graham cracker crumbs. Mix thoroughly until all ingredients are evenly distributed.
  4. Grease a 9x13 inch baking dish or loaf pan generously with butter or cooking spray. Alternatively, line a baking sheet with parchment paper for easier rolling.
  5. Pour the fruit cake mixture into the prepared pan and spread evenly. If rolling into logs, shape the mixture into a log approximately 2 inches in diameter on the prepared baking sheet.
  6. Refrigerate for at least 6 hours, or preferably overnight, to allow the cake to set completely.
  7. Once set, slice and serve. If the cake seems too dry after setting, stir in 1-2 tablespoons of additional sweetened condensed milk before serving.

Chef's Tip for Extra Flavor

Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

150g

Fat

49g

Carbs

16g

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30 Minutes Or Less Time To Make Course Preparation Occasion For Large Groups Desserts Easy Heirloom Historical Holiday Event Cakes Number Of Servings 3 Steps Or Less