Holiday No-Fail Fruit Cake
When the holidays roll around, there’s nothing quite like a classic fruitcake to make your kitchen smell like Christmas morning. This version is a rich, chewy delight—more like a fruit-and-nut candy than a traditional cake. Sweetened condensed milk binds everything together into a decadent loaf that lasts beautifully in the fridge for weeks (if it even makes it that long!).
Ingredients
- 1 pound red and green candied cherries, halved
- 1 pound candied pineapple chunks
- 1 pound chopped pitted dates
- 1 pound chopped pecans or walnuts
- 4 cups sweetened flaked coconut
- 3 tablespoons all-purpose flour
- 2 cans (14 ounces each) sweetened condensed milk
Instructions
Prepare the Pan:
Preheat your oven to 300°F (150°C). Lightly grease a 10-inch tube pan, then line the bottom with greased parchment paper.
Mix the Fruit and Nuts:
In a large mixing bowl, combine the candied cherries, pineapple, dates, nuts, and coconut. Use your hands to toss everything together until evenly mixed.
Add the Binding Ingredients:
Sprinkle the flour over the mixture and stir until it’s evenly distributed. Pour in the sweetened condensed milk and mix thoroughly until everything is coated and sticky.
Bake the Cake:
Pack the mixture firmly into your prepared pan, pressing down to remove any air pockets. Bake for 1 hour and 30 minutes, or until golden on top and set in the center.
Cool and Store:
Remove from the oven and run a knife around the edges to loosen. Take off the outer rim of the pan. Once it’s just barely warm, lift off the bottom and peel away the parchment paper.
Store tightly wrapped in the refrigerator—it keeps beautifully and the flavor only improves with time.
