‘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 makes 30 servings
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
1 hr 30 mins
1 hr 50 mins
- 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.
- 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.
- 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.
Calories: 451 kcal
Carbohydrates: 64.3 g
Cholesterol: 9 mg
Fat: 21.7 g
Fiber: 5.7 g
Protein: 4.8 g
Sodium: 139 mg