Never Fail Fruit Cake

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.

Rated 4.1 from 19 votes

Prep Time

20M

Total Time

1H50M

Servings

30 servings

What You Need

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

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Instructions

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, thensweetened condensed milk. Blend well.

Pack firmly in preparedtube 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.

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