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Never Fail Fruit Cake


"'Tis the season for fruitcake! This one is more candy than cake and oh so delicious. Keep it in the refrigerator indefinitely. Really."
Original recipe yield: 30 servings.
Prep Time:
20 Minutes
Cook Time:
1 Hour 30 Minutes
Ready In:
1 Hour 50 Minutes
Servings:
30

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

DIRECTIONS:

  1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10 inch tube pan. Line bottom of pan with greased parchment paper. Set aside.
  2. Chop fruit and nuts in a large mixing bowl. Add coconut and mix well with hands. Stir in flour, then sweetened condensed milk. Blend well.
  3. Pack firmly in prepared tube pan. Bake for 1 1/2 hours. Remove from oven. Run knife around edge of cake and remove rim of pan. When barely warm, remove tube bottom and paper from cake.