Never Fail Fruit Cake

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

Step 1: Prepare the Pan and Oven

Preheat your oven to 300°F (150°C).

Lightly grease a 10-inch tube pan and line the bottom with greased parchment paper to prevent sticking. Set aside.

Step 2: Mix the Fruits and Nuts

In a large mixing bowl, combine the candied cherries, candied pineapple, pitted dates, chopped pecans, and flaked coconut.

Use your hands to gently mix everything together until evenly distributed.

Step 3: Add the Binding Ingredients

Sprinkle the flour over the fruit and nut mixture and toss lightly to coat.

Pour in the sweetened condensed milk and stir thoroughly until all the ingredients are well combined and the mixture is sticky and cohesive.

Step 4: Fill the Pan

Spoon the batter into the prepared tube pan, pressing it down firmly with the back of a spoon or your hands to remove any air pockets.

Smooth the top evenly for consistent baking.

Step 5: Bake to Perfection

Place the pan in the preheated oven and bake for 1½ hours, or until the top is golden and the cake feels firm to the touch.

Step 6: Cool and Unmold

Remove the cake from the oven and let it cool for a few minutes.

Run a knife around the edge to loosen it, then carefully remove the outer rim of the pan.

When the cake is still slightly warm, lift off the tube bottom and peel away the parchment paper.

Step 7: Serve or Store

Allow the cake to cool completely before slicing.

Wrap tightly in plastic wrap or foil — it keeps beautifully and tastes even better as the flavors develop over time.

Pro Tip: For a festive twist, drizzle with melted white chocolate or decorate with extra candied fruit before serving.