No-Bake Biscoff Fruitcake
My No-Bake Biscoff Fruitcake featuring crushed Biscoff cookies, dried fruits, nuts & marshmallows is spiced, sliceable, and perfect with coffee.
- Prep time
- 40 min
- Cook time
- 8 hr 52 min
- Yield
- 48 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 16 Marshmallows (Finely Cut-Up)
- ½ Cup Evaporated Milk
- 3 Tablespoons Orange Liqueur
- 20 Ounces Biscoff Cookies (Finely Crushed, 3 1/2 Cups)
- ¼ Teaspoon Ground Nutmeg
- ⅛ Teaspoon Ground Cloves
- 1 Cup Dates (Finely Chopped)
- ¾ Cup Pecans (Finely Chopped)
- ½ Cup Candied Pineapple (Finely Chopped)
- ½ Cup Red Maraschino Cherries (Halved or Finely Chopped)
Instructions
- 1
Prepare Pan. Line an 8-cup loaf pan with parchment paper.
- 2
Mix Wet Ingredients. In a small bowl mix together the finely cut-up marshmallows, evaporated milk, and orange liqueur. Set aside for later.
- 3
Mix Dry Ingredients. In a large bowl mix together the crushed Biscoff cookies, ground nutmeg, ground cloves, chopped dates, chopped pecans, chopped pineapple, and chopped red cherries.
- 4
Combine Wet and Dry Ingredients. Add the marshmallow mixture to the Biscoff cookie mixture and stir well with a large spoon.
- 5
Pack into Pan. Pack the fruitcake mixture into the prepared pan. Cover the top of the fruitcake with cling wrap. Fold the parchment paper over the top of the cake and secure it with a bit of freezer tape. Then cover the entire pan tightly with cling wrap and put the fruitcake into the refrigerator.
- 6
Chill. Chill at least overnight before serving. Slice while cold for the best slices and store uneaten portions in the refrigerator.