“Fruit Cake That Always Turns Out Perfect”

Never-Fail Fruit Cake

I never expected fruit cake to become one of my top ten favorite desserts! As a kid, I avoided it—always too dry, stuffed with sultanas, and just… not good. But that changed once I developed this unbelievably moist fruit cake, packed with nuts, dates, and tons of vibrant fruit.

’Tis the season for fruitcake! This sweetened-condensed-milk version leans more toward candy than traditional cake—and it’s totally addictive. Keep it chilled in the fridge, and it practically lasts forever. No joke.

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Ingredients

• 1 pound candied cherries
• 1 pound candied pineapple
• 1 pound pitted dates
• 1 pound chopped pecans
• 4 (8-ounce) bags flaked coconut
• 3 tablespoons all-purpose flour
• 2 (14-ounce) cans sweetened condensed milk

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How to Make This Foolproof Fruit Cake

1. Preheat your oven to 300°F (150°C). Lightly grease a 10-inch tube pan and line the bottom with a piece of greased parchment paper. Set the pan aside.
2. Combine all the chopped fruits and nuts in a large bowl. Add the coconut and use your hands to mix everything well. Sprinkle in the flour and stir, then pour in the sweetened condensed milk and blend until fully incorporated.
3. Pack the batter tightly into the prepared tube pan. Bake for about 1½ hours.
4. Cool slightly. Remove from the oven, run a knife around the sides, and lift off the outer ring. When the cake is warm—not hot—remove the tube insert and peel off the parchment.