Never Fail Fruit Cake (Fruit Cake That Always Turns Out Perfect)

Introduction:
If you’ve ever thought you didn’t like fruit cake, this recipe will change your mind forever. Unlike the dry, overly sweet versions of the past, this Never Fail Fruit Cake is ultra-moist, chewy, and packed with rich textures from candied fruits, crunchy pecans, and tender dates. Thanks to sweetened condensed milk, it’s more like a fruity candy bar in cake form—sweet, sticky, and absolutely irresistible. It’s also incredibly long-lasting—just store it in the fridge, and it will keep beautifully for weeks (if it lasts that long!).

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

Instructions:

1. Preheat and Prepare the Pan:
   Preheat your oven to 300°F (150°C). Grease a 10-inch tube pan (or Bundt pan) lightly with butter or oil. Line the bottom with greased parchment paper to prevent sticking and ensure easy removal later. Set aside.
2. Prepare the Fruit and Nut Mixture:
   In a large mixing bowl, combine candied cherries, candied pineapple, pitted dates, and chopped pecans. Use a sturdy spoon—or even your hands—to mix well, ensuring the fruits and nuts are evenly distributed.
3. Add the Coconut and Flour:
   Add the flaked coconut to the fruit and nut mixture, and mix thoroughly. Sprinkle in the all-purpose flour and toss gently to coat all ingredients. This helps prevent the fruits from clumping together during baking.
4. Mix in the Sweetened Condensed Milk:
   Pour in both cans of sweetened condensed milk. Using a spatula or your hands (it’s sticky but effective), stir and fold until everything is well-coated. The mixture should be thick, dense, and sticky—almost like candy.
5. Fill the Pan:
   Spoon the mixture into the prepared tube pan. Press it down firmly with the back of a spoon or your fingers to eliminate air pockets. The key is to pack it tightly so the cake holds its shape once baked.
6. Bake:
   Place the pan in the preheated oven and bake for about 1½ hours. The cake will turn a lovely golden brown and feel firm to the touch when done.
7. Cool and Unmold:
   Remove the cake from the oven and let it cool for about 15–20 minutes. Run a knife around the edge to loosen it. Remove the pan rim carefully. When the cake is just slightly warm, remove the tube bottom and peel off the parchment paper. Let it cool completely on a wire rack.
8. Store:
   Wrap the cooled cake tightly in plastic wrap or foil. Store in the refrigerator—it will stay moist and flavorful indefinitely!

Pro Tips:

• For extra depth, add a splash of rum or brandy to the mixture before baking.
• Use a sharp knife to cut slices, as this cake is rich and dense.
• If you prefer smaller portions, bake the mixture in loaf pans or mini pans—just reduce baking time to 45–60 minutes.
• This cake makes an excellent holiday gift—wrap slices in wax paper and tie them with ribbon for a festive touch.