Best 4 No Bake Fruitcake By Paula Deen Recipes

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Welcome to the delectable world of no-bake fruitcake, a culinary masterpiece introduced to us by the renowned Southern chef, Paula Deen. This treat is a testament to the fact that baking doesn't always have to involve an oven. Get ready to embark on a journey of flavors and discover the secrets behind this delightful confection, as we delve into the best recipe for Paula Deen's no-bake fruitcake. With just a few simple ingredients and a bit of patience, you'll be able to create a holiday classic that will tantalize your taste buds and leave your guests asking for more.

Let's cook with our recipes!

NO BAKE FRUITCAKE BY PAULA DEEN



No Bake Fruitcake by Paula Deen image

Make and share this No Bake Fruitcake by Paula Deen recipe from Food.com.

Provided by katie in the UP

Categories     Dessert

Time 30m

Yield 10 mini loafs

Number Of Ingredients 8

14 ounces sweetened condensed milk
16 ounces miniature marshmallows
16 ounces graham crackers, crushed to crumbs
4 cups chopped pecans
1 (3 1/2 ounce) can flaked coconut (1 1/3 cups)
2 (8 ounce) packages chopped dates
16 ounces maraschino cherries, well drained, halved
1/2 cup Bourbon

Steps:

  • Spray 10 mini loaf pans with vegetable oil cooking spray.
  • In a 2-quart saucepan, heat the milk and marshmallow together over low heat.
  • Stir constantly, because condensed milk scorches easily, until the marshmallows are melted.
  • Remove the mixture from the heat.
  • Combine the cracker crumbs, pecans, coconut, dates and cherries in a large bowl.
  • Add the bourbon to the milk mixture and pour over the crumb mixture.
  • Mix well with your hands.
  • Scoop the mixture into the prepared pans and press down firmly to mold into shape.
  • Refrigerate for 2 days.

NO-BAKE FRUITCAKE



No-Bake Fruitcake image

"Keep your oven free for other holiday baking with this easy recipe," suggests Joy Maynard of St. Ignatius, Montana.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1 loaf

Number Of Ingredients 12

1 can (5 ounces) evaporated milk
1/3 cup orange juice concentrate
2 cups miniature marshmallows
1 package (13-1/2 ounces) graham cracker crumbs (4 cups)
1 cup raisins
1 cup chopped mixed candied fruit
1 cup chopped walnuts
3/4 cup chopped dates
1/4 cup halved candied cherries
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves

Steps:

  • Line a 9x5-in. loaf pan with waxed paper; coat the paper with cooking spray; set aside. In a saucepan, combine milk and orange juice concentrate. Add marshmallows; cook and stir until marshmallows are melted and mixture is smooth. Remove from the heat. Stir in remaining ingredients; mix well. Pat into prepared pan. Cover and refrigerate for at least 8 hours.

Nutrition Facts : Calories 279 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 160mg sodium, Carbohydrate 53g carbohydrate (33g sugars, Fiber 3g fiber), Protein 5g protein.

BOUNTIFUL NO-BAKE FRUITCAKE



Bountiful No-Bake Fruitcake image

Adapted from Paula Deen's recipe, but with more variety. Substituting the ikky traditional candied stuff for delicious dried fruits makes this fruitcake really shine. Paula's recipe calls for 1/2 cup of bourbon; I prefer to omit it but if you use it, add a couple of ounces of graham cracker crumbs or the dough will be too wet.

Provided by lolsuz

Categories     Christmas

Time 45m

Yield 10 loaves

Number Of Ingredients 9

16 ounces graham crackers
16 ounces mini marshmallows
14 ounces sweetened condensed milk
4 cups pecans (large pieces)
8 ounces dried pineapple (sweetened)
8 ounces dates (without pits)
6 ounces raisins (I prefer golden)
6 ounces craisins (sweetened)
8 ounces maraschino cherries (jarred, not dried, and some extra for garnish if desired)

Steps:

  • Read the entire recipe before beginning. Prep *all* ingredients and have *every* bowl, pan, and tool you'll need ready before beginning.
  • I leave all the fruits whole; it saves a lot of prep time and they're soft enough that it doesn't make the finished cake any harder to slice. Leaving them whole makes for gorgeous slices with an almost stained-glass look, too.
  • Buying packaged fruits and nuts gets very expensive; buying only the needed amounts in the bulk section saves a LOT of money. You can change the kinds and proportions of the fruits, just don't exceed 36 ounces.
  • Tools needed:
  • One large bowl of any kind.
  • One very large bowl that can be microwaved.
  • Ten mini loaf pans, or a couple of large baking sheets if you prefer to make logs.
  • Non-stick cooking spray.
  • Large cooking spoon with a good strong handle.
  • Plastic wrap.
  • Spray the loaf pans or baking sheet with non-stick spray.
  • Crush the graham crackers into fine crumbs. You can put them in a bag and crush them with a rolling pin (or wine bottle, drinking glass, unopened can of veggies, or whatever you have on hand), but if you have a food processor it's far, far faster and easier.
  • In a large bowl, add the graham cracker crumbs, nuts, and fruits. Mix well while they're dry so everything is well distributed. Take a moment to check again that you have *everything* else ready before proceeding.
  • Place the marshmallows in a very large microwaveable bowl, and drizzle the condensed milk over them. No need to stir yet. Microwave, stopping to stir as the mixture softens and melts. Time will vary so keep an eye on it as you go. Once all the marshmallows have melted, stir until the mixture is very smooth and soft.
  • *While the mixture is still hot* immediately pour the dry ingredients into it (dry into wet, not wet into dry) then work them together with the large cooking spoon. Be sure to scrape the sides and bottom of the bowl so all the dry mix is incorporated, and work as quickly as you can because the dough gets stiffer and harder as it cools.
  • For loaves, press the dough into the sprayed pans and garnish with a few halved maraschino cherries if desired. Cover with plastic wrap and refrigerate for two days before removing from pans, then individually wrap with plastic wrap. NOTE: using a large loaf pan produces a cake that's extremely difficult to slice. I'll never- ever- do that again!
  • For logs, form into logs two inches thick and however long you wish. Arrange on sprayed baking sheets, without the logs touching each other. Cover with plastic wrap and refrigerate for two days before individually wrapping with plastic wrap.
  • Slice and enjoy, or share. Keep refrigerated.

Nutrition Facts : Calories 974.7, Fat 40, SaturatedFat 5.6, Cholesterol 13.5, Sodium 307.6, Carbohydrate 154.7, Fiber 9.7, Sugar 108.8, Protein 12.3

FRUITIFUL NO-BAKE FRUITCAKE



Fruitiful No-Bake Fruitcake image

I really respect people who maintain their love for fruit cake in the hostile atmosphere of the U.S. It gets much more respect in England. This fruitcake has a candy-like quality about it, and there's no chopping!

Provided by fluffernutter

Categories     Dessert

Time 40m

Yield 16 serving(s)

Number Of Ingredients 17

1/4 cup grape juice
1 cup heavy whipping cream, whipped
32 regular marshmallows, cut into bite-size pieces
1 cup golden raisin
1 cup dried currant
24 ounces graham crackers
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup chopped dates
2 cups chopped pecans
1/4 cup chopped fig
1/2 cup diced candied pineapple
3/4 cup candied cherry
1/4 cup diced citron
2 tablespoons grated orange zest
1/4 cup brandy (optional)
6 -8 red and green glazed cherries (to garnish)

Steps:

  • Fold the grape juice into the whipped cream in a bowl. Fold in the marshmallows. Set aside for flavors to blend.
  • Cover the raisins and currants with boiling water in a shallow bowl. Let stand for 10 minutes; drain and pat dry with a paper towel.
  • Process the graham crackers in a food processor until they're nearly dust. Combine with the cinnamon and nutmeg in a large bowl and mix well. Add the dates, pecans, figs, pineapple, 3/4 cup cherries, citron and orange zest and mix well. Add the raisins and currants and mix well.
  • Fold in the marshmallow mixture. Fold in the brandy.
  • Press the mixture into a greased bundt pan. Unmold onto waxed paper and press candied cherries onto the top.
  • Store in a sealed tin for 3 to 4 weeks before serving.

Nutrition Facts : Calories 457.8, Fat 19.8, SaturatedFat 5, Cholesterol 20.4, Sodium 276.3, Carbohydrate 69.4, Fiber 4.5, Sugar 40.9, Protein 5.7

Tips:

  • Use a variety of dried fruits and nuts to create a flavorful and colorful fruitcake.
  • Soak the dried fruits in alcohol or fruit juice overnight to plump them up and add extra flavor.
  • Use a combination of chopped fresh and dried fruits for a moist and flavorful fruitcake.
  • Add spices like cinnamon, nutmeg, and ginger to enhance the flavor of the fruitcake.
  • Do not overmix the batter, as this can result in a dense and dry fruitcake.
  • Line the baking pan with parchment paper to prevent the fruitcake from sticking.
  • Bake the fruitcake at a low temperature for a long time to ensure that it is cooked through.
  • Let the fruitcake cool completely before wrapping it in plastic wrap and storing it in a cool, dry place.
  • Fruitcake can be stored for several weeks or even months.

Conclusion:

No-bake fruitcake is a delicious and easy-to-make holiday treat. It is a great way to use up leftover dried fruits and nuts, and it can be customized to suit your own taste. With a little planning, you can make a no-bake fruitcake that is sure to impress your family and friends.

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