“'Tis the season for fruitcake! This one is more candy than cake and oh so delicious. Keep it in the refrigerator indefinitely. Really.” - by Cathy
Ingredients
Adjust Servings
Original recipe yields 30 servings
Directions
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (30 total)
- Calories
- 451 cal
- 23%
- Fat
- 21.7 g
- 33%
- Carbs
- 64.3 g
- 21%
Based on a 2,000 calorie diet
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Reviews (19)
Rate This Recipe
"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 it. I..." See more just couldn't remember the amounts. Thank you for submitting it. Robin Perez"
TLINSE
"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 Christmas...." See more When I served some at a Christmas party it was eaten with the candy/Christmas goodies and seemed to be enjoyed - I got several positive comments. The flavor was very sweet - almost a candy cake rather than a fruit cake. Make sure you LOVE coconut before making this as it is a main contributor to the taste and texture."
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