“Fruit Cake That Always Turns Out Perfect”
Never Fail Fruit Cake
I never imagined that fruit cake would end up in my top 10 favorite cakes of all time! Growing up, I used to avoid it—always too dry, with way too many sultanas. That all changed when I created this ultra-moist fruit cake, loaded with fruit, nuts, dates, and so much more!
Tis the season for fruitcake! This sweetened condensed milk version is more like candy than cake—and absolutely irresistible. Store it in the fridge, and it will last indefinitely. Seriously.
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
How to Make Never Fail Fruit Cake:
- Preheat the oven to 300°F (150°C). Lightly grease a 10-inch tube pan and line the bottom with greased parchment paper. Set aside.
- Chop the fruit and nuts in a large mixing bowl. Add the coconut and mix thoroughly with your hands. Stir in the flour, then the sweetened condensed milk, blending well.
- Pack the mixture firmly into the prepared tube pan. Bake for 1½ hours.
- Remove from oven. Run a knife around the edge and take off the pan rim. When the cake is just slightly warm, remove the tube bottom and the parchment paper.
