For an even richer flavor, consider soaking the candied fruits in rum or brandy for a few hours, or even overnight, before mixing them into the cake batter. Feel free to experiment with different combinations of dried fruits and nuts to customize the fruitcake to your liking. Dried cranberries, apricots, walnuts, and almonds all make excellent additions. If you prefer a less sweet fruitcake, you can reduce the amount of sweetened condensed milk slightly. Store the fruitcake wrapped tightly in plastic wrap and then in an airtight container in the refrigerator. It will keep for weeks, if not months, and its flavor will actually improve over time.
Never Fail Fruit Cake
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PREP TIME20 mins
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COOK TIME1 hrs 30 mins
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TOTAL TIME1 hrs 50 mins
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SERVING30 People
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VIEWS72
Embrace the holiday spirit with this decadently sweet and surprisingly simple fruitcake. More akin to a confection than a traditional cake, its rich, chewy texture and vibrant medley of candied fruits and nuts make it an unforgettable treat. Best of all, its remarkable longevity means you can savor its flavors long after the season ends.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate64 g
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Cholesterol9 mg
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Fiber6 g
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Protein5 g
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Saturated Fat10 g
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Sodium139 mg
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Sugar54 g
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Fat22 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10-inch tube pan. Line the bottom of the pan with a circle of greased parchment paper. Set aside. (5 minutes)
02 Step
Recipe View 10 mins In an extra-large mixing bowl, combine the quartered candied cherries, diced candied pineapple, coarsely chopped dates, and chopped pecans. Add the unsweetened flaked coconut and, using your hands, thoroughly mix all the ingredients together until evenly distributed. (10 minutes)
03 Step
Recipe View 5 mins Sprinkle the all-purpose flour over the fruit and nut mixture. Gently toss to coat, ensuring the flour is evenly dispersed. This will help bind the cake together. (5 minutes)
04 Step
Recipe View 5 mins Pour both cans of sweetened condensed milk over the floured fruit and nut mixture. Stir well with a sturdy spoon or spatula until everything is thoroughly combined and the mixture is uniformly moistened. (5 minutes)
05 Step
Recipe View 5 mins Firmly pack the fruitcake mixture into the prepared tube pan, pressing down evenly to eliminate any air pockets. (5 minutes)
06 Step
Recipe View 1 hrs 30 mins Bake in the preheated oven for 1 hour and 30 minutes, or until the fruitcake is golden brown and a wooden skewer inserted into the center comes out clean. (90 minutes)
07 Step
Recipe View 20 mins Remove the fruitcake from the oven and let it cool in the pan for 15-20 minutes. Then, run a thin knife or spatula around the edges of the cake to loosen it from the pan. Remove the rim of the pan. When the cake is barely warm, invert it onto a wire rack, remove the tube bottom and carefully peel off the parchment paper. (20 minutes)
08 Step
Recipe View 1 hrs Allow the fruitcake to cool completely on the wire rack before slicing and serving. (60 minutes)
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RECIPE REVIEWS
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Please Rate
Mollie Reynolds
Jan 10, 2025My family raved about this fruitcake. I've already made three more for holiday gifts!
Garland Runolfsson
Nov 15, 2024I was skeptical about using sweetened condensed milk, but it worked like a charm! The fruitcake is so easy to make and tastes amazing.
Alan Emmerichmitchell
Oct 9, 2024This recipe is a lifesaver! My fruitcake always turned out dry and crumbly before. This one is moist, chewy, and delicious!
Ole Schowalter
Aug 19, 2024The soaking in rum tip is fantastic! It adds a wonderful depth of flavor.