Graham Fruitcake

18  Ratings
  • 20 min prep
  • 48 hr 20 min total
  • Makes 16 servings.

Crushed graham crackers replace the flour in this no-bake holiday fruitcake made with spices, orange juice, raisins, dates, candied fruit and walnuts.

Graham Fruitcake Recipe


  • 1 pkg. (16 oz.) HONEY MAID Honey Grahams, finely crushed (about 5 cups crumbs)
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground allspice
  • 1/4 tsp. ground cloves
  • 3/4 cup raisins
  • 1 cup pitted dates, finely chopped
  • 1-1/2 cups mixed candied fruit
  • 1 cup walnut pieces
  • 1/2 cup orange juice
  • 1/3 cup light corn syrup


  • Line  8x5-inch loaf pan with foil, with ends of foil extending over sides of pan; set aside. Mix graham crumbs, spices, raisins, dates, candied fruit and walnuts in large bowl. Mix orange juice and corn syrup until well blended. Add to crumb mixture; stir just until crumbs are moistened.
  • Press  graham mixture firmly into prepared pan; cover tightly. Refrigerate at least 2 days.
  • Remove  cake from pan just before serving, using foil handles. Discard foil. Drizzle cake with Powdered Sugar Glaze (see Tip), if desired. Let stand until firm. Store, tighty wrapped, in refrigerator.

Recipe Tips

Powdered Sugar GlazeMix 1-1/2 cups powdered sugar and 2 Tbsp. milk until well blended. Makes 2/3 cup or 12 servings, about 1 Tbsp. each.

SubstituteSubstitute dried cranberries for the raisins.

Storage Know-HowCake can be stored in the refrigerator for several weeks.


Nutrition Information

Makes 16 servings.

Nutrition per serving:

    • Calories 300 
    • Total fat 7 g
    • Saturated fat 1 g
    • Cholesterol 0 mg
    • Sodium 200 mg
    • Carbohydrate 57 g
    • Dietary fiber 3 g
    • Total sugars 35 g
    •     Includes added sugars n/a
    • Protein 3 g
    • Vitamin A 0 %DV
    • Vitamin C 6 %DV
    • Vitamin D n/a
    • Calcium 2 %DV
    • Iron 10 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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