Who would have thought fruit cake could steal the show? I used to pass it up at every party—too dry, too heavy, too much fruit. But this recipe changed my mind completely! It’s soft, moist, and bursting with candied fruits, crunchy nuts, and sweet dates in every bite.
This version uses sweetened condensed milk, giving it a rich, candy-like flavor and texture that’s absolutely irresistible. Even better, it keeps beautifully in the fridge for weeks—if it lasts that long!
Never Fail Fruit Cake
Ingredients:
| Ingredient | Quantity |
|---|---|
| Candied cherries | 1 pound |
| Candied pineapple | 1 pound |
| Pitted dates | 1 pound |
| Chopped pecans | 1 pound |
| Flaked coconut | 4 (8-ounce) packages |
| All-purpose flour | 3 tablespoons |
| Sweetened condensed milk | 2 (14-ounce) cans |
How to Make Never Fail Fruit Cake:
- Preheat the oven to 300°F (150°C). Grease a 10-inch tube pan and line the bottom with greased parchment paper.
- In a large bowl, chop and combine the fruits and nuts. Add the coconut and mix well with your hands.
- Sprinkle in the flour and mix until evenly coated. Pour in the sweetened condensed milk and stir until well blended.
- Firmly pack the mixture into the prepared pan, smoothing the top.
- Bake for 1½ hours or until the top is golden and set.
- Remove from the oven, run a knife around the edges, and lift off the pan rim. Once slightly warm, remove the bottom and peel off the parchment paper.
This cake is rich, chewy, and perfectly sweet—slice it thin, store it chilled, and enjoy a timeless treat that never disappoints!
