“Fruit Cake That Always Turns Out Perfect”
Never Fail Fruit Cake
I never thought fruit cake would make it onto my list of favorite desserts—but here we are! As a kid, I always skipped it, finding it too dry and overloaded with sultanas. Everything changed once I came up with this ultra-moist fruit cake, packed with candied fruit, nuts, dates, and coconut for the perfect chewy texture.
It’s the perfect time of year for fruitcake! This version, made with sweetened condensed milk, tastes more like candy than traditional cake—and it’s completely irresistible. Store it in the refrigerator, and it will keep beautifully for ages. Truly foolproof!
Ingredients
- 1 pound candied cherries
- 1 pound candied pineapple
- 1 pound pitted dates
- 1 pound chopped pecans
- 4 (8-ounce) packages flaked coconut
- 3 tablespoons all-purpose flour
- 2 (14-ounce) cans sweetened condensed milk
Instructions
1. Preheat the Oven
Set your oven to 300°F (150°C). Lightly grease a 10-inch tube pan and line the bottom with greased parchment paper. Set aside.
2. Mix the Fruit and Nuts
Chop the fruit and nuts, then place them in a large mixing bowl. Add the coconut and mix everything together well with your hands.
3. Add Flour and Milk
Sprinkle in the flour and stir to coat the mixture evenly. Then pour in the sweetened condensed milk and mix until everything is fully combined.
4. Fill the Pan
Firmly press the mixture into the prepared tube pan, packing it down evenly.
5. Bake
Bake for 1½ hours, or until set and lightly golden.
6. Cool and Remove from Pan
Take the cake out of the oven. Run a knife around the edge to loosen, then remove the outer rim. Once the cake is slightly warm, lift off the tube bottom and peel away the parchment paper.
Rich, chewy, and delightfully sweet, this Never Fail Fruit Cake truly lives up to its name—a guaranteed holiday favorite that only gets better with time! 🎄🍒
