Do you love Biscoff? Then you will love this icebox fruitcake recipe featuring Biscoff cookies. Filled with your favorite fruit and nuts, this cinnamon fruitcake is sweet like candy.
Most of us know fruitcake as that heavy, brick-like object that gets regifted and passed around like a hot potato. No one seems to want it! But this Biscoff fruitcake is completely different. Hovering between confection and cake, this icebox fruitcake will be one you will want to make every year. In short, this is not your average fruitcake!
The original recipe came from my home economics cooking teacher in 1972. At the end of the school year, my cooking teacher had a large giveaway of books and pamphlets that were not going to be used in the future. So, this was not a class recipe but instead was in the teacher’s desk edition of “Perfect Cakes and Cookies Every Time”.
I’ve looked for a date on this publication, but can’t find one. The only thing I do know is that it was published by the Pet Milk Company, which makes sense since the recipe contains evaporated milk.
The thing you will love the most about this recipe is that you can swap out almost any ingredient in this fruitcake for a similar ingredient you prefer, or have on hand. Don't like glacé cherries? Then simply substitute maraschino cherries or dried cherries for them. Are you crazy about coconut cookies? Then simply substitute them for the Biscoff cookies, just be sure to adjust the spices to replace the cinnamony flavor of the Biscoffs.
So, are you ready for the best-tasting fruitcake you have ever had? Great! Let's mix this Biscoff Fruitcake up!
The core ingredients of this no bake fruitcake are cookies, marshmallows, evaporated milk, spices, and fruit juice or liqueur.
You can then choose your choice of fruits and nuts.
Step 1 - Before you begin mixing the fruitcake ingredients, line an 8-cup loaf pan with parchment paper.
Step 2 - Cut the marshmallows into tiny pieces with a pair of scissors. A little spray of Pam on your shears will keep the marshmallows from sticking!
In a small bowl mix together the evaporated milk, orange liqueur, and finely cut-up marshmallows. Set aside for later.
Step 3 - In a large bowl mix together the crushed Biscoff cookies, ground nutmeg, ground cloves, chopped dates, chopped pecans, chopped pineapple, and chopped red cherries.
Step 4 - Add the marshmallow mixture to the Biscoff cookie mixture and stir well with a large spoon.
Step 5 - Pack the fruitcake mixture into the prepared pan.
Cover the top of the fruitcake with cling wrap and then 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.
Chill the fruitcake for at least overnight before serving.
My Top Tips
You must crush the Biscoff cookies very finely. I use a small food processor, which grinds them easily.
Slice this icebox fruitcake while still cold right out of the refrigerator for the best slices. Then let the fruitcake come to room temperature for the best flavor.
Always store the uneaten portions in the refrigerator.
Substitutions & Variations
Substitute Maraschino Cherries - Instead of using glacé cherries use maraschino cherries for a more pronounced cherry flavor.
Substitute Graham Crackers - Graham crackers are a traditional choice and will give a slightly different flavor to the fruitcake.
Substitute Coconut Cookies or Vanilla Wafers - This recipe is very versatile and any crisp cookie will make an excellent cake. Coconut or vanilla cookies would give their own distinctive flavor to the cake. Just add a teaspoon of cinnamon when you add the other spices.
Substitute Any Dried Fruits - Other dried fruit choices could be raisins, dried apricots, citrons, dried figs, dried cranberries, etc. You can choose any dried fruit combination that you might prefer.
Substitute Sherry, Whiskey, Brandy, or Rum - Instead of using Grand Marnier of orange juice you could use any alcoholic beverage or liqueur that might complement your choice of dried fruits and nuts.
A few small slices of this Biscoff Fruitcake are so delicious with a hot cup of coffee, tea, or mulled red wine.
- 16 Marshmallows, Finely Cut-Up
- ½ Cup Evaporated Milk
- 3 Tablespoons Orange Liqueur
- 20 Ounces Biscoff Cookies, Finely Crushed, 3 ½ 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
- Line an 8-cup loaf pan with parchment paper.
- In a small bowl mix together the finely cut-up marshmallows, evaporated milk, and orange liqueur. Set aside for later.16 Marshmallows, ½ Cup Evaporated Milk, 3 Tablespoons Orange Liqueur
- In a large bowl mix together the crushed Biscoff cookies, ground nutmeg, ground cloves, chopped dates, chopped pecans, chopped pineapple, and chopped red cherries.20 Ounces Biscoff Cookies, ¼ Teaspoon Ground Nutmeg, ⅛ Teaspoon Ground Cloves, 1 Cup Dates, ¾ Cup Pecans, ½ Cup Candied Pineapple, ½ Cup Red Maraschino Cherries
- Add the marshmallow mixture to the Biscoff cookie mixture and stir well with a large spoon.
- 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.
- Chill at least overnight before serving. Slice while cold for the best slices and store uneaten portions in the refrigerator.
Encharted Cook Notes
Nutrition Per Serving
All nutritional information on this site is an estimate. Your results may vary.