Chocolate Refrigerator Fruit Cake Candy – A simple, rich, chocolaty, no-bake cake that is bursting with fruity flavor. A delicious spin on the traditional holiday fruit cake that will surely turn fruit cake haters into fruit cake lovers.
I’m not sure how to categorize myself, a fruit cake hater or a fruit cake lover. If you are serving me fruit cake from a tin or wrapped in layers of cellophane wrap, then I’d have to call myself a fruit cake hater. However, if you are serving me fruit cake made from my families 400 year old recipe, then I would definitely call myself a fruit cake lover. Unfortunately, my families recipe costs a lot of money and takes a lot of time to make, so I don’t have it very often.
Earlier this year when I was looking for fruit cake alternatives that didn’t cost much, weren’t hard to make and would convert haters, I got a delectable idea. I decided to transform my s’mores refrigerator cake, which everyone loves, into the most incredible fruit cake the world would ever taste. Okay maybe I’m over stating how delicious it is, but only by a little. It is definitely delicious, simple to make, costs less and will absolutely turn a hater into a lover.
There are those who love fruit cake and those who don’t!
Which are you?
Chocolate Refrigerator Fruit Cake
Chocolate: The most important part of this cake is the chocolate. The better the chocolate the better your refrigerator cake will taste. I have made this cake with a couple of different kinds of chocolate; chocolate chips and high quality chocolate bars, both tasted good but the cake made with quality chocolate was definitely better. I also recommend using a couple of different kinds of chocolate, like milk and dark. The milk chocolate gives the cake a nice sweetness while the dark chocolate gives it a richer chocolaty taste.
Candied Fruit: (aka crystallized fruit) Candied fruit can usually be found in the baking aisle of the grocery store. However, around Christmas time it can be found in the produce department of many stores. Don’t make the mistake of purchasing dried fruit, there is a difference and dried fruit doesn’t go well in this recipe. The candied fruit that I like to purchase is the one with a mixture of red and green cherries and pineapple.
Graham Crackers: You can use any kind of graham crackers that you’d like. I like the combination of chocolate and cherries so when I use the candied cherries I will use the chocolate graham crackers.
Step 1: Line an 8×4 loaf pan with plastic wrap, draping extra over the sides, set aside.
Step 2: Using a double boiler, melt chocolate, butter and syrup over a pan of boiling water, stirring occasionally.
Step 3: Remove the pan of melted chocolate and stir in the graham crackers and fruit.
Step 4: Pour the chocolate mixture into the loaf pan and firmly pack it down.
Step 5: Allow the cake to cool before refrigerating 2-3 hours.
Step 6: Remove from pan and dust with cocoa powder if desired.
- ¾ cup (5 ounces) milk chocolate chips
- ¾ cup (5 ounces) semi sweet chocolate chips
- ½ cup light corn syrup
- ½ cup (1 stick) unsalted butter, room temperature
- 9 chocolate graham crackers, broke into small pieces
- 1 cup (8 ounces) candied cherries & pineapple
- ⅓ cup walnut, chopped
- cocoa powder (optional)
- Line an 8x4 loaf pan with plastic wrap, draping extra over the sides.
- Using a *double boiler, melt chocolate, butter and syrup over a pan of boiling water, stirring occasionally.
- Remove the pan of melted chocolate and stir in the graham crackers and cherries.
- Pour the chocolate mixture into the loaf pan and firmly pack in down.
- Allow it to cool before refrigerating 2-3 hours.
- Remove from pan, dust with cocoa powder before serving.
✔ When breaking up the graham crackers, break them up into 1/2-inch pieces.
✔ Be sure to pour the batter into the loaf pan while it is still warm, it makes it easier to pack it down.
✔ Use a lot of pressure when packing the batter into the loaf pan, it will help to eliminate air pockets, which will make the cake look more appealing once it is removed from the pan.
✔ To slice, warm your knife in hot water, the heat of the knife will help it slide through the chocolate easier.
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