Never Fail Fruit Cake

Never Fail Fruit Cake

18

"'Tis the season for fruitcake! This one is more candy than cake and oh so delicious. Keep it in the refrigerator indefinitely. Really."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 50 m servings 451 cals
Serving size has been adjusted!

Original recipe yields 30 servings

Adjust

Nutrition

  • Calories:
  • 451 kcal
  • 23%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 64.3g
  • 21%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

18
  1. 20 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

My mom died 9 years ago, and I didn't write down her Fruit Cake Recipe... Cathy Thank you, this was the one. It is the only Fruit Cake I eat and it is so easy that my 10 year old loves to make ...

Most helpful critical review

This fruitcake is easy to make, but we probably will not give this one a go again. Coconut content very high, seems to attempt to replace some of the flour in this recipe, not necessarily for t...

My mom died 9 years ago, and I didn't write down her Fruit Cake Recipe... Cathy Thank you, this was the one. It is the only Fruit Cake I eat and it is so easy that my 10 year old loves to make ...

Was VERY rich. Not sure if I will make this again but I sliced it very thin (had to use a wet hot knife to get through it neatly) and spread it out among the gift goodie plates we give for Chri...

THANKS A MILLION FOR THIS RECIPE...I JUST MADE IT YESTERDAY AND IT'S THE BEST..EASY TO MAKE,TASTE GREAT..IF YOU READ THIS, PLEASE TRY THIS ONE....I WILL ALWAYS MAKE THIS FOR THE HOLIDAYS... THA...

This is the BEST, try making it in Cupcake pans, its just perfect... Robin Perez gave me that suggestion and it turns out perfect each time... and to think her mom, Maudeen started it over 65 ye...

This fruitcake is easy to make, but we probably will not give this one a go again. Coconut content very high, seems to attempt to replace some of the flour in this recipe, not necessarily for t...

This is fantastic! It is very rich, so I tried to cut mine in as small of pieces as I could. I actually used a teflon coated roast pan and it worked out great. I highly recommend this recipe. I...

Wow! How easy is this!! I only had 1/2 the coconut, but it was more than enough. I made a 1/2 recipe and it made 22 cupcakes. Baked till brown on top, about 40 minutes and they are delicious! Gr...

Super easy, turned even the fruit cake doubter into a believer. And makes the cook look GREAT!

This is absolutely great! I made a third of the recipe, in a square pan, then cut it into pieces, so I had delicious bars!! love them!