For the Fruit & Nut Mix:
1 cup candied cherries (red and/or green)
1 cup candied pineapple, chopped
1 cup dates, pitted and chopped
1 cup raisins or sultanas
1 cup sweetened shredded coconut
1 cup walnuts or pecans, chopped
½ cup all-purpose flour (for coating fruits)
For the Cake Batter:
1 can (14 oz) sweetened condensed milk
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon (optional)
½ teaspoon nutmeg (optional)
The Foolproof Method: Just Mix & Bake!
Step 1: Prepare the Fruits
In a large bowl, combine cherries, pineapple, dates, raisins, coconut, and nuts
Sprinkle with ½ cup flour and toss until everything is lightly coated
✨ This prevents fruits from sinking to the bottom!
Step 2: Create the Batter
In a separate bowl, whisk together sweetened condensed milk, eggs, and vanilla
In another bowl, combine 1 cup flour, baking powder, salt, and spices
Gradually mix dry ingredients into wet ingredients until just combined
Step 3: Combine Everything
Pour the batter over the floured fruit mixture
Stir until all fruits and nuts are evenly distributed
The batter will be very thick - this is perfect!
Step 4: Bake to Perfection
Preheat oven to 300°F (150°C)
Line a 9-inch loaf pan with parchment paper
Spoon the batter into the pan and smooth the top
Bake for 1½ to 2 hours, until deep golden brown and a toothpick comes out clean
Cool completely in the pan before removing
🎁 Storage & Gifting Tips
Aging (The Secret to Amazing Flavor):
Wrap cooled cake tightly in plastic wrap
Store in refrigerator for up to 3 months
Flavor improves dramatically after 1-2 weeks
For Gifting:
Wrap in festive parchment or cheesecloth
Tie with ribbon and a holiday tag
Include storage instructions with your gift
Serving Suggestions:
Serve at room temperature or slightly warmed
Perfect with coffee, tea, or a glass of milk
Wonderful with a dollop of whipped cream or vanilla ice cream
👩🍳 Pro Tips for Absolute Perfection
Even Baking: Place a pan of water on the oven rack below for extra moisture
Don't Overmix: Stir just until combined to avoid a tough cake
Fruit Variations: Try dried apricots, cranberries, or figs for different flavors
Alcohol Option: Brush with brandy or rum before storing for traditional flavor
Testing Doneness: The cake should feel firm but spring back when lightly pressed
Why This Recipe Works Every Time
The secret lies in the sweetened condensed milk - it provides both sweetness and moisture that regular sugar can't match. The low, slow baking ensures the interior cooks through without drying out the edges. Coating the fruits in flour creates a suspension system that keeps them evenly distributed throughout every slice.
Common Questions Answered
Q: Can I make this without nuts?
A: Absolutely! Replace with additional dried fruit or coconut
Q: How long does it really keep?
A: Properly stored in the refrigerator, 2-3 months easily
Q: Can I use different fruits?
A: Yes! Just keep the total fruit amount about the same
Q: Why is my batter so thick?
A: Perfectly normal - this dense batter creates the perfect texture
Final Slice
This fruit cake truly lives up to its "never fail" promise. It's converted countless fruit cake skeptics (myself included!) and become a holiday tradition in many families. The chewy texture, moist crumb, and festive appearance make it everything fruit cake should be - and nothing that it shouldn't.
Now I'm curious - are you a fruit cake lover or skeptic? Have you found a version that changed your mind? Share your fruit cake stories and any variations you'd try in the comments below!
