Never Fail Fruit Cake

This “Never Fail Fruit Cake” is more candy than cake — a dense, chewy, fruit-packed loaf that’s easy to make and nearly impossible to ruin. With no eggs or butter, it’s held together by sweetened condensed milk and is loaded with candied cherries, pineapple, dates, nuts, and coconut. The result is a beautifully textured cake, perfect for slicing thin, gifting, or enjoying anytime.

Why You’ll Love This Recipe

• Really failsafe — the name is literal. There’s no delicate batter or eggs to curdle.
• Packed with flavor & texture — lots of fruit, nut crunch, and chewy coconut.
• Simple method — chop, mix, press, and bake.
• Long shelf life — stores well in the fridge and improves over time.

Ingredients

• 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

Here’s the full, detailed method based on the original:

1. Preheat & prepare pan
   • Preheat your oven to 300 °F (150 °C) (standard, not fan).
   • Lightly grease a 10-inch tube pan (bundt / angel food style).
   • Line the bottom of the pan with greased parchment paper. Set the pan aside.
2. Chop fruits & nuts + combine
   • In a large mixing bowl, chop the candied cherries, candied pineapple, dates, and pecans into bite-sized pieces.
   • Add the flaked coconut to the bowl.
   • Use your hands to mix everything thoroughly, distributing fruits, nuts, and coconut evenly.
3. Add flour & condensed milk
   • Sprinkle 3 tablespoons of all-purpose flour over the fruit-nut-coconut mixture.
   • Stir well to combine.
   • Then pour in both cans of sweetened condensed milk.
   • Blend everything until all bits are well coated and the mixture holds together when pressed (a sticky, cohesive mass).
4. Press into pan & bake
   • Pack the mixture firmly into the prepared tube pan, pressing into all areas to avoid air gaps.
   • Bake at 300 °F (150 °C) for 1½ hours.
5. Cool & unmold
   • After baking, remove from oven.
   • Run a knife around the inner edge of the pan to loosen the cake.
   • Remove the rim of the pan.
   • When the cake is barely warm, remove the tube center and the parchment base.

Pro Tips and Variations

• Pack tightly — pressing the mixture well avoids air pockets and ensures good texture.
• Uniform chop size — make your chopped fruits and nuts consistent so the bite is balanced.
• Alternate nuts — swap pecans for walnuts or almonds if preferred.
• Add zest or spice — a bit of orange zest or cinnamon can add extra flavor.
• Alcohol “ripening” — brush or drizzle with rum, brandy or liqueur after baking and store wrapped for deeper flavor.

Serving Suggestions

• Slice very thinly — this cake is dense.
• Serve with coffee or tea.
• Add a smear of butter or cream cheese if desired.
• Wrap slices individually as gifts during holidays.

Storage / Reheating

• Storage: Keep refrigerated, tightly wrapped. This cake keeps for weeks.
• Aging: The flavors deepen over time.
• Freezing: You may freeze slices, well wrapped, for longer storage.

FAQs

Does this cake need refrigeration?
A: Yes — because there’s no egg or butter to preserve it, refrigeration helps maintain freshness.

Can I reduce sweetness?
A: The sweetness is integral to binding and texture. Reducing too much may affect structure.

Can I bake in a different pan size?
A: Yes, but adjust baking time. A deeper or larger pan may need longer, a shallower one less time.

Why does it hold together without eggs?
A: The condensed milk acts as a binder, coating and gluing all the chopped ingredients together.

Conclusion

This Never Fail Fruit Cake is proof that sometimes the simplest recipes are the most reliable. With minimal technique and no fragile batter, it gives you a fruit-and-nut cake that’s richly textured, sweet, and long-lasting. Follow the steps, pack it well, and you’ll end up with a cake just like in the picture — dense, studded with fruit and nuts, and wonderfully indulgent.

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