Perfect Every Time Fruit Cake
I never imagined fruit cake would end up ranking among my favorite desserts. When I was younger, I stayed far away from it. It was always dry, overloaded with sultanas, and honestly not enjoyable. Everything changed when I created this incredibly moist version, filled with crunchy nuts, sweet dates, and plenty of colorful fruit.
Holiday season means fruit cake time, and this version made with sweetened condensed milk is closer to a rich, candy-like treat than a traditional cake. It’s so good it’s hard to stop eating. Store it in the refrigerator, and it keeps for a very long time without losing its texture or flavor.
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
How to Make This Foolproof Fruit Cake
Start by preheating your oven to 300°F (150°C). Grease a 10-inch tube pan lightly, then line the bottom with greased parchment paper and set it aside.
In a large bowl, combine all the chopped fruits and nuts. Add the coconut and mix everything together thoroughly using your hands. Sprinkle in the flour and stir it through, then pour in the sweetened condensed milk and mix until everything is evenly combined.
Press the mixture firmly into the prepared tube pan. Bake for about one and a half hours.
Let the cake cool slightly once it’s out of the oven. Run a knife around the edges, remove the outer ring, and when the cake is warm but not hot, take out the center tube and peel away the parchment paper.