Rating: 4 stars
24 Ratings
  • 5 star values: 16
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 3

'Tis the season for fruitcake! This one is more candy than cake and oh so delicious. Keep it in the refrigerator indefinitely. Really.

Recipe Summary

prep:
20 mins
cook:
1 hr 30 mins
total:
1 hr 50 mins
Servings:
30
Yield:
30 servings
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

451 calories; protein 4.8g; carbohydrates 64.3g; fat 21.7g; cholesterol 8.9mg; sodium 139.3mg. Full Nutrition
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