Never Fail Fruit Cake

fruitcake,Never fail fruit cake




  • 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

Directions for the Never fail fruit cake

  1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10 inch tube pan. Line bottom of pan with greased parchment paper. Set aside.
  2. Chop fruit and nuts in a large mixing bowl. Add coconut and mix well with hands. Stir in flour, then sweetened condensed milk. Blend well.
  3. Pack firmly in prepared tube pan. Bake for 1 1/2 hours. Remove from oven. Run knife around edge of cake and remove rim of pan. When barely warm, remove tube bottom and paper from cake.