Never-Fail Fruit Cake
Introduction
This Never-Fail Fruit Cake is a rich, festive, and foolproof classic that lives up to its name! Packed with vibrant candied fruit, chewy dates, crunchy pecans, and sweet coconut, all held together with creamy condensed milk — it’s the easiest, most reliable fruit cake you’ll ever bake. Perfect for holidays, celebrations, or gifting!
Ingredients
1 pound candied cherries
1 pound candied pineapple
1 pound pitted dates, chopped
1 pound chopped pecans
4 (8-ounce) packages flaked coconut (about 32 ounces total)
3 tablespoons all-purpose flour
2 (14-ounce) cans sweetened condensed milk
Instructions
Prepare your oven and pans:
Preheat oven to 300°F (150°C). Grease and line two 9×5-inch loaf pans or one large tube pan with parchment paper.
Mix the fruits and nuts:
In a large mixing bowl, combine the candied cherries, candied pineapple, chopped dates, pecans, and flaked coconut.
Add the flour:
Sprinkle the 3 tablespoons of flour over the fruit mixture and toss lightly to coat. This helps prevent the fruits from sticking together or sinking during baking.
Combine with condensed milk:
Pour in the sweetened condensed milk and stir until everything is evenly coated and sticky — the mixture will be thick and dense.
Transfer to pans:
Spoon the mixture into the prepared pans, pressing it down firmly with the back of a spoon to eliminate air pockets.
Bake:
Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until golden brown and set. (Baking time may vary depending on pan size.)
Cool completely:
Allow the cakes to cool in the pan for 10–15 minutes before removing. Cool completely on a wire rack.
Slice and store:
Once cooled, wrap tightly in foil or plastic wrap. Store in an airtight container at room temperature or refrigerate for longer freshness.
How to Make (Quick Overview)
Mix all fruits, nuts, and coconut.
Coat with flour and add sweetened condensed milk.
Press mixture into lined pans.
Bake slowly until golden.
Cool completely before slicing or storing.
Variations
Chocolate Fruit Cake: Add ½ cup mini chocolate chips for a fun twist.
Tropical Delight: Mix in dried mango, papaya, or banana chips for a tropical flavor.
Spiced Fruit Cake: Add 1 teaspoon cinnamon, ½ teaspoon nutmeg, and a pinch of allspice for warm holiday notes.
Mini Gift Loaves: Bake in small loaf pans or muffin tins for cute, gift-sized cakes.
Rum or Brandy Soak: Brush cooled cakes with rum or brandy for an extra-rich flavor (optional for adults).
Tips for Perfect Results
Use fresh candied fruit: Avoid dry or hard pieces for better texture.
Don’t overbake: The cake should be golden and firm but not dry.
Line pans well: This sticky mixture releases easily with parchment paper.
Slice with a sharp knife: Clean the blade between cuts for neat slices.
Make ahead: Fruit cake improves in flavor after resting a day or two.
Conclusion
This Never-Fail Fruit Cake truly earns its name — simple to make, beautifully moist, and packed with old-fashioned flavor. Whether it’s for Christmas, family gatherings, or a sweet homemade gift, this recipe will never let you down!