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A dense, golden Fruit and Nut Cake (baked in a tube pan) sliced on a platter, showing the colorful candied fruit and chopped nuts inside.

Fruit and Nut Cake

A delightful and vibrant cake filled with candied fruits and nuts, perfect for any occasion, evoking sweet memories of family gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 350
Ingredients Method Notes

Ingredients
  

Fruits and Nuts
  • 1 pound candied cherries Sweet and colorful, they add a joyful pop!
  • 1 pound candied pineapple Brings a sunny tropical flair.
  • 1 pound pitted dates These add a rich, chewy sweetness.
  • 1 pound chopped pecans Crunchy, nutty goodness!
  • 4 packages (8 ounces each) flaked coconut This gives the cake a delightful texture and flavor.
Baking Ingredients
  • 3 tablespoons all-purpose flour Helps bind everything together.
  • 2 cans (14 ounces each) sweetened condensed milk The key to that luscious texture!

Method
 

Preparation
  1. Preheat your oven to 300 degrees F (150 degrees C).
  2. Grease a 10-inch tube pan and line the bottom with greased parchment paper.
  3. In a large mixing bowl, chop the fruit and nuts.
  4. Add the flaked coconut and mix all the ingredients together using your hands.
  5. Stir in the flour followed by the sweetened condensed milk.
  6. Pack the mixture firmly into the prepared tube pan.
Baking
  1. Bake for 1 and a half hours.
  2. Remove from the oven and run a knife around the edge to loosen the cake.
  3. Take off the pan rim and carefully remove the tube bottom and parchment paper when the cake is slightly warm.

Notes

To save time, chop the fruits and nuts the night before and store in an airtight container. If the cake seems too dry, ensure the condensed milk is mixed well. Add a sprinkle of cinnamon or nutmeg for extra warmth.