Ingredients
1 pound candied cherries
1 pound candied pineapple
1 pound pitted dates
1 pound chopped pecans
4 (8-ounce) bags flaked coconut
3 tablespoons all-purpose flour
2 (14-ounce) cans sweetened condensed milk
How to Make This Foolproof Fruit Cake
Preheat your oven to 300°F (150°C). Lightly grease a 10-inch tube pan and line the bottom with a piece of greased parchment paper. Set the pan aside.
Combine all the chopped fruits and nuts in a large bowl. Add the coconut and use your hands to mix everything well. Sprinkle in the flour and stir, then pour in the sweetened condensed milk and blend until fully incorporated.
Pack the batter tightly into the prepared tube pan. Bake for about 1½ hours.
Cool slightly. Remove from the oven, run a knife around the sides, and lift off the outer ring. When the cake is warm—not hot—remove the tube insert and peel off the parchment.
