Fantastic Fruitcake

There’s no flour in this fruitcake. Not a single cup. Instead, eight cups of chopped nuts, two pounds of dates, candied cherries, candied pineapple, and shredded coconut are held together by sweetened condensed milk. The result is more like a dense, chewy confection than a traditional cake.

You mix the whole thing with your hands because a spoon can’t handle this ratio of fruit and nuts to binder. It’s sticky and heavy going into the tube pan, and it bakes at just 225°F (107°C) for about 90 minutes. That low temperature lets the condensed milk caramelize slowly without burning the nuts.

The real trick with this fruitcake is patience after baking. Wrap it in foil and store it in the fridge or freezer for about a month before serving. That aging period lets the flavors meld and the texture firm up. When you finally slice it, you’ll see a mosaic of nuts and jeweled fruit in every piece.

Chef Tips

• Press the mixture firmly into the greased and floured tube pan. Air pockets will make it crumble when sliced
• Test doneness by pressing the surface. If condensed milk oozes out, it needs more time
• Wrap tightly in foil for storage. Air exposure dries out the surface
• Slice with a sharp, thin knife. A serrated blade tears through the sticky fruit

Variations

• Bourbon-soaked: Brush the cooled cake with bourbon before wrapping. Repeat weekly during the aging month for a boozy, traditional version
• Chocolate drizzle: Melt dark chocolate and drizzle over the finished cake for a modern presentation
• Tropical version: Swap the cherries for dried mango and add macadamia nuts instead of walnuts