Fruitcake varies from actual “cake” with assorted chopped fruit in it, to the more popular fudge-like versions with citron, lemon or orange peel, nuts, cherries, pineapple, raisins, and occasionally rum or brandy.  I’ve never been a fan of the use of citron or citrus peel, since I find it adds a bitter taste.  I guess you either like fruitcake, or you don’t! 

This recipe was passed down from my Grandmother Stella.  I grew up with this cake on the table at nearly every Christmas dinner that I can remember.  It is the more fudge-like version for sure, and contains a mixture of marachino cherries, canned pineapple, chopped dates, coconut, and pecans.  The “glue” that makes the magic – is just flour, and a can of sweetened condensed milk!  

 I also find this recipe flexible in terms of ingredients – you can easily change up the fruit or nuts to make it with your favorites.  A splash of brandy or rum works as well!  It can be made as a ring cake, loaf, mini loaves, or small cupcakes.  Lining pans with parchment makes for easy removal.  Paper cupcake liners work well for the small cakes.  

Often it’s the memories attached to something that make it remain part of Christmas year after year.  For the last few years, my sister Julie has kept the fruitcake tradition going in my family, by making little mini loaves, and mailing them to each family member that wants one.  This year, I thought I would not only make my own, but share the recipe as well.  Give this recipe a try – you might just change your mind about fruitcake!  

Recipe:   Preheat oven to 250 degrees, bake for 2 1/2 to 3 hrs for a ring pan, less for a smaller pan.  

1 1/4 c marachino cherries, chopped in half
1 lb chopped dates (chop your own, to avoid accidental pits)
1 1/4 c canned pineapple tidbits
3 c chopped pecans
1 c sweetened coconut
1/2 c flour
1 can sweetened condensed milk
1 tsp vanilla

Prepare pans using cooking spray, line with parchment if desired.  I used a ring pan with just cooking spray, and it came out beautifully.  

Toss fruit, coconut, and nuts together in a large bowl.  Add flour, and combine well.  Add the milk, and vanilla.  Stir til blended, using a large spoon.  

Add mixture to your prepared pan(s) – press mixture down using a spoon, then smooth the top.  This is important to get the right texture.

Bake time depends on your pan size.  For the ring pan above, bake for 2 1/2 to 3 hours, until lightly browned on top.  

Cool completely.  Slice using a sharp knife.  The fruitcake will keep in the refrigerator for weeks!  It can be frozen as well, to last even longer.