Never Fail Fruit Cake
This Never Fail Fruit Cake might just change your mind about fruitcake forever! Moist, chewy, and bursting with candied fruit, nuts, and coconut — this old-fashioned recipe is foolproof and incredibly flavorful. It’s a holiday staple you’ll want to make year after year.
Ingredients
- 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
How to Make Never Fail Fruit Cake
- Preheat oven: Set the oven to 300°F (150°C). Lightly grease a 10-inch tube pan. Line the bottom with greased parchment paper and set aside.
- Mix fruits and nuts: Chop fruit and nuts, then combine them in a large mixing bowl. Add the coconut and mix well with your hands.
- Add dry ingredients: Stir in the flour until everything is evenly coated.
- Combine with condensed milk: Pour in the sweetened condensed milk and blend well until the mixture is evenly coated and sticky.
- Bake: Pack the mixture firmly into the prepared tube pan. Bake for 1½ hours.
- Cool: Remove from the oven and run a knife around the edge of the cake. Remove the rim of the pan. When barely warm, lift out the tube bottom and remove the parchment paper.
Pro Tips
- Keep this fruit cake in the refrigerator — it lasts for months and tastes even better over time!
- Wrap slices in parchment and store in an airtight container for easy holiday gifting.
- For extra shine, brush the top with a little corn syrup or honey once cooled.
Serving Suggestions
Serve this delicious Never Fail Fruit Cake as part of your holiday dessert spread, or enjoy a slice with coffee or tea for a cozy afternoon treat. It’s rich, chewy, and beautifully festive.
