The Ferguson Recipes
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Experience Texan holiday tradition with this no-bake Texas Fruit Cake that offers a delightful alternative to conventional baked fruit cakes. This decadent confection combines a generous assortment of nuts and fruits held together with a marshmallow binding and graham cracker base. The unique preparation method—mixing with your hands—ensures perfect distribution of ingredients in this make-ahead dessert that improves with age.
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Ingredients
1 lb. dates, cut in pieces
Chop up and combine:
Chop up and combine:
2 cups pecans
2 cups walnuts
2 cups blanched almonds
1 pkg. candied pineapple
1 pkg. candied cherries
1 lb. mixed fruit cake fruits
1 lb. marshmallows
1/2 cup coffee cream (Light cream, also called "coffee cream" or "table cream," has between 18 to 30 percent milk fat.)
1 lb. honey graham crackers, rolled into crumbs
1 pkg. candied cherries
1 lb. mixed fruit cake fruits
1 lb. marshmallows
1/2 cup coffee cream (Light cream, also called "coffee cream" or "table cream," has between 18 to 30 percent milk fat.)
1 lb. honey graham crackers, rolled into crumbs
Directions
Put cracker crumbs, nuts, and fruits into a large bowl and mix thoroughly - use your hands!
Make sure fruit is NOT left in chunks.
Melt the marshmallows into the cream, stirring and watching to prevent scorching. You could probably do this in a microwave as well.
Pour marshmallow mixture over crumb/fruit mixture.
Mix thoroughly with your hands.
Line three long, narrow pans with foil.
Pat mixture into the pans, pressing them firmly to mold into shape.
Chill.
Keep wrapped in foil in a cool place for storage.
Make sure fruit is NOT left in chunks.
Melt the marshmallows into the cream, stirring and watching to prevent scorching. You could probably do this in a microwave as well.
Pour marshmallow mixture over crumb/fruit mixture.
Mix thoroughly with your hands.
Line three long, narrow pans with foil.
Pat mixture into the pans, pressing them firmly to mold into shape.
Chill.
Keep wrapped in foil in a cool place for storage.
Servings
Yields 5-6 pounds (serves 20-24 slices)
Nutrition Facts
Nutrition Per Serving (1 slice) - Calories: 340; Total Fat: 16g (Saturated Fat: 2.5g); Cholesterol: 5mg; Sodium: 135mg; Total Carbohydrates: 47g (Dietary Fiber: 4g, Sugars: 33g); Protein: 6g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
🧑🍳 The Cook:
Dave Ferguson
🔑 Keywords:
cake,
dates,
pecans,
walnuts,
almonds,
candied pineapple,
candied cherries,
cherry,
fruit,
marshmallows,
graham crackers
🗂️ Categories: 🍰 Cakes, 🍨 Desserts
📚 Cookbooks: The Gussie Files, The TFR Cookbook
Texas Fruit Cake was added on February 10, 2022 and last updated on April 30, 2025.
🗂️ Categories: 🍰 Cakes, 🍨 Desserts
📚 Cookbooks: The Gussie Files, The TFR Cookbook
Texas Fruit Cake was added on February 10, 2022 and last updated on April 30, 2025.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Have questions about a specific recipe? Feel free to reach out to us.
🔥 What's New?
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04/24/25: Pork Loin With Port And Leek Sauc...
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04/24/25: Xawaash Spice Blend
04/24/25: Mediterranean Seafood Stew
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05/01/25: Blueberry Muffins
05/01/25: Veggie - Cheese Omelette
05/01/25: Uncle Dave's Favorite Salad Dress...
04/30/25: Texas Fruit Cake
04/29/25: Salad With Bread
04/29/25: Chicken Pot Pie
04/29/25: Featherweight Buttermilk Biscuits
04/29/25: Chicken & Green Olive Enchiladas
04/29/25: Caramel Pots De Crème
04/29/25: Bran Flax Muffins
04/29/25: Blackberry Pie
04/29/25: Basque Tomato Sauce
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🏛️ Founded April 13, 2006
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