Prep 20 mins
Cook 30 mins
I hated fruitcake until I tried this. It took me 2 years to get the recipe from a friend at church. I am patient. It was worth the wait. A little history from Christmas Corner-Traditions: Fruitcake has been a holiday tradition for hundreds of years. The oldest references to fruitcake date back to Roman times, when the recipe included pomegranate seeds, pine nuts, and raisins mixed into barley mash. In Europe in the 1700s, a ceremonial type of fruitcake was baked at the end of the nut harvest and consumed the following year to celebrate the beginning of the next harvest. In the 18th century in England, there were laws restricting the use of plum cake (the generic word for dried fruit at the time) to Christmas, Easter, weddings, christenings, and funerals. Between 1837 and 1901, fruitcake was popular. It is said Queen Victoria received a fruitcake for her birthday one year, and legend has it, she put it aside for a year as a sign of restraint, moderation, and good taste. It is the custom in England for unmarried wedding guests to put a slice of the cake, traditionally a dark fruitcake, under their pillow at night so they will dream of the person they will marry. Fruitcake is full of healthy nutrients. The fruit and fiber in fruitcake is loaded with anti-oxidants, molecules that protect cells from disease and damage. The cakes contain a lot of sugar which means that water activity will be low, which keeps mold from forming and makes the cake last a long time. A fruitcake can last several months. If there's no mold, it's safe to eat, even if it has been around a while. But fruitcakes can't last forever.
- 236.59 ml dried pineapple, chopped
- 236.59 ml dried apricot, chopped
- 473.18 ml walnuts, chopped or 473.18 ml pecans
- 473.18 ml dates, chopped
- 709.77 ml sweetened flaked coconut
- 113.39 g maraschino cherries or 113.39 g dried cherries
- 118.29 ml flour
- 396.89 g can sweetened condensed milk
- Preheat oven to 350 degrees Fahrenheit.
- Mix all ingredients, except condensed milk, in a large bowl.
- Pour the can of condensed milk over the fruit mixture. Mix well.
- Pour into well greased loaf pans(2 large or 3 small). Bake for 30 minutes at 350 degrees Fahrenheit.
- Cool in pans a few minutes before turning out onto wire racks to finish cooling.
- The longer this keeps the better it tastes! Enjoy!
- Note: These make great gifts!
In the past, I never liked fruitcake, but I wanted to try it again since it's been awhile. I thought this was a safe bet since it was posted by someone else who didn't like fruitcake...it is soooo good! I made two loaves and gave one to my mom as a gift and have been enjoying the other myself. I made one little tweek, I added about a shot of spiced rum to the fruit and mixed well before adding the flour. It was great. Thanks for posting this!
This was FANTASTIC! The flavor was so much more tasty than the usual fruitcake flavor everyone thinks of. To me, it tasted like coconut macaroons....with stuff added (a nut here and there,n or a bit of cherry, etc.) I definitely would recommend this to anyone wanting to try a fruitcake, as the texture was very dense and sweet (as you would expect from a fruitcake) and being homemade, well that just speaks for itself. Thanks for sharing! ~Sue
Wow, I've never tried a coconutty fruit cake before! This is absolutely delicious.