Never fail fruit cake
"This the season for fruitcake! This one is more candy than cake and oh so delicious. Keep it in the refrigerator indefinitely. Really. Original recipe yield: 30 servings."
Recipe by: abbon
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Main 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
Cooking Preparation of the Recipe:
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.
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