Never Fail Fruitcake

This is a big fruitcake recipe but you can easily half it. Using half, you can make 22 cupcakes. If you do make cupcakes, only bake them for 40 minutes.


Units Scale

1 lb. candied cherries, chopped
1 lb. dates, pitted and chopped
1 lb. candied pineapple, chopped
1 lb. pecans, chopped
4 (8 oz.) pkgs. coconut
3 Tbsp. flour
2 (14 oz.) cans sweetened condensed milk


  1. Preheat oven to 300°.
  2. Grease two 9×5 pans.
  3. Line with brown paper or parchment paper.
  4. Mix everything very well.
  5. Press into pans.
  6. Bake 1 1/2 hours.
  7. Cool and remove from pan.

This fruitcake can be served right away, but is better if you let it sit in the refrigerator for several days to a week to allow the flavors to meld.