Never Fail Fruit Cake!

Never Fail Fruit Cake– Never in a million years did I think fruit cake would make it to my top 10 favourite cakes of all time! I literally despised fruit cake growing up, always finding it too dry or having too many sultanas. UNTIL I developed this super moist fruit cake recipe that is packed with fruit, nuts, dates and so much more!Recipe bookTis the season for fruitcake! This sweetened condensed milk fruit cake recipe is more candy than cake and so delicious. Keep it in the refrigerator indefinitely. Really.Ingredients1 pound candied cherriesRecipe book1 pound candied pineapple1 pound pitted dates1 pound chopped pecans4 (8 ounce) packages flaked coconut3 tablespoons all-purpose flour2 (14 ounce) cans sweetened condensed milkHow to Make Never Fail Fruit CakePreheat the 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.