Momma’s Never Fail Fruitcake, by Beverly Hicks Burch

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Momma’s Fruitcake

By Beverly Hicks Burch

This is the season for the dreaded fruitcake. Most of conjure up images of Aunt Maude’s stale, hard-as-a-brick monstrosity with bits of bitter citron or we might have images of a fruitcake swimming in an alcohol haze so heady the flies would get a buzz just flying over it.

Ok…purge those images out of your head because do I have a fruitcake recipe for you! My little Momma knew how her family felt about fruitcake…we’d met a lot we didn’t like and somehow, somewhere years ago she came upon this recipe. Over the years it’s become a family favorite for fruitcake…there’s just none other in our eyes. We don’t see it every year, but when we do it’s a real treat.

 

Momma’s Never Fail Fruitcake

1 pound candied cherries, chopped

1 pound candied pineapple, chopped

1 pound pitted dates, chopped

1 pound pecans, chopped

15 ounces coconut (2 cans)

3 tablespoons flour

2 cans sweetened condensed milk

Mix fruit and nuts in a large mixing bowl. Add coconut and mix well (you can use your hands).

Add flour and mix; next add sweetened condensed milk and mix well.

Pack lightly into a 10 inch tube pan that has been waxed and lined with waxed paper.

Decorate the top of the cake with candied cherry halves and candied pineapples.

Bake 1 ½ hours at 300°. (You might have to bake this longer for it to set. I baked mine an additional 45 minutes.)

Remove from oven and run a knife around the edges of the pan and the cake. When barley warm remove from the pan.

This fruitcake will keep forever in the refrigerator.

Momma's Never Fail Fruitcake

Momma’s Never Fail Fruitcake

© 2009 Beverly Hicks Burch All Rights Reserved.

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