Kay's Fruit Cake

This fruit cake skips the eggs entirely. Two cans of sweetened condensed milk bind everything together instead, creating a dense, sticky, candy-like cake that’s more fruit and nuts than batter.

Toasting the coconut and nuts before mixing is a step you don’t want to skip. It deepens their flavor and gives the finished cake a richer, more complex taste than raw coconut and nuts would deliver.

Candied cherries, green candied pineapple, and a full pound of dates make up the bulk of this cake. The flour is minimal, just enough to coat the fruit and keep it from clumping together. Knead the mixture by hand to distribute the condensed milk evenly through all those chunky pieces.

Baked low and slow for 2 ½ hours, the cake sets without drying out. The orange juice concentrate and honey glaze goes on while the cake is still hot, soaking into every crack and sealing the surface with a sticky, citrusy sweetness.

Kitchen Tips

• Grease the pans generously. The condensed milk and honey make this cake extremely sticky, and it will fuse to the pan without enough grease.
• Watch closely during the last 30 minutes. The low bake temperature means doneness can sneak up on you.
• Let the cake cool completely before slicing. It firms up significantly as it cools and slices much cleaner when cold.
• Wrap tightly in plastic and store in the fridge. This cake improves over several days as the flavors meld.

Variations

• Use pecans or walnuts as your nut of choice for a Southern-style fruit cake.
• Add a splash of rum or brandy to the glaze for a boozy, holiday version.
• Swap candied pineapple for dried apricots for a tangier, less sweet filling.