Best 2 Icebox Fruit Cake Recipes

Indulge in the exquisite flavors of an icebox fruit cake, a cherished dessert that has captivated taste buds for generations. Embark on a culinary journey where sweet, juicy fruits dance harmoniously with a symphony of spices, all encased within a delicate crumbly crust. This iconic treat, also known as a refrigerator cake or no-bake fruit cake, is a testament to the art of preserving nature's bounty, transforming ephemeral fruits into a timeless confection. With its ease of preparation and endless variations, the icebox fruit cake stands as a beacon of culinary creativity, inviting you to savor the harmonious blend of flavors and textures in every delectable bite.

Check out the recipes below so you can choose the best recipe for yourself!

PASSION-FRUIT ICEBOX CAKE

Passion-Fruit Icebox Cake image

This six-layer lemon cake is filled with passion fruit curd and creme fraiche mousse.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Number Of Ingredients 10

Ingredients

6 tablespoons unsalted butter, melted and cooled, plus more for coating pan
6 large eggs
1 cup sugar
Zest of 1 lemon, finely grated
1 1/2 teaspoons fresh lemon juice
1 1/3 cups all-purpose flour
Creme Fraiche Mousse
Passion-Fruit Curd for Icebox Cake
1/4 cup shredded coconut
8 passion fruit

Steps:

Heat oven to 350 degrees. Line 11 1/2-by-17 1/2-inch jelly-roll pan with parchment; brush with soft butter, and dust with flour, shaking out excess.
Place eggs and sugar in bowl of electric mixer. Using hand whisk, stir until mixed. Set bowl over pot of simmering water; whisk until mixture is warm, about 3 minutes.
Transfer bowl back to electric mixer; beat with whisk on high for about 7 minutes until, when whisk is lifted, mixture leaves trail resembling a ribbon that blends back into surface in 3 seconds. Add zest and juice. Sift flour over egg mixture, one-third at a time, folding after each addition. Just before final third is completely folded in, stream in butter; fold in. Pour into prepared pan; bake until cake tester comes out clean and cake is springy to the touch, 16 to 18 minutes. Cool. Invert pan to remove cake; peel off parchment.
Slice cake widthwise into three rectangles, about 5-by-11 inches each. Split each in half, creating two layers of equal thickness. Place one layer on a flat, rectangular platter; spread with 3/4 cup mousse. Spoon 1/2 cup curd over mousse; spread. Cover with another cake layer; repeat process ending with cake layer. Reserve 3/4 cup mousse to frost cake. Cover with plastic; chill about 4 hours or overnight.
When ready to serve, invert cake onto a serving plate. Spread top of cake with reserved mousse; sprinkle with coconut. Serve with passion-fruit pulp spooned around cake.

ICEBOX FRUIT CAKE

Icebox Fruit Cake image

I am not a lover of fruitcake, but my Mom had about 5 different recipes for fruit cake in her recipe box. They were very popular in the 60s and 70s :-) I picked the easiest one. This is not a traditional fruit cake.

Provided by Cathie Valentine

Categories Fruit Desserts

Time 15m

Number Of Ingredients 6

Ingredients

1 box raisins (not the little boxes kids eat)
1 bag(s) frozen coconut--thawed
1 bottle cherries (small)
1 box graham crackers, crushed (or graham cracker crumbs)
1 can(s) eagle brand sweetened condensed milk
2 lb shelled nuts (of course pecans is nut of choice)

Steps:

1. Mix together and put in icebox. This is exactly how the recipe read!!
2. NOTE--I would place in a cake pan (Or loaf pan) Also, this recipe called for 1 fresh coconut. I don't know about you, but I decided on the frozen route :-) I also would use a box of graham cracker crumbs instead of crushing up a box of graham crackers. This show the age of the recipe. Oh yeah, one last thing, I would chop the nuts (not too fine)

Tips:

Choose ripe, seasonal fruits: This will ensure that your fruit cake is packed with flavor.
Use a variety of fruits: This will give your fruit cake a more complex flavor and texture.
Don't be afraid to mix and match fruits: There are no rules when it comes to fruit cake, so feel free to experiment with different combinations.
Use a light hand with the sugar: Fruit cake is naturally sweet, so you don't need to add a lot of extra sugar.
Bake the fruit cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
Let the fruit cake cool completely before glazing it: This will help the glaze to set properly.
Store the fruit cake in a cool, dry place: Fruit cake can be stored for up to 2 weeks at room temperature, or for up to 6 months in the freezer.

Conclusion:

Icebox fruit cake is a delicious and easy-to-make dessert that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a fruit cake that is sure to impress your friends and family. So next time you're looking for a special dessert, give icebox fruit cake a try. You won't be disappointed!