Never Fail Fruit Cake

‘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

  • PREP

    20 mins

  • COOK

    1 hr 30 mins


    1 hr 50 mins


  1. 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.
  2. 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.
  3. 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