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Never Fail Fruit Cake recipe

Never Fail Fruit Cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Fruit cake

This one is all fruit, hardly any cake and absolutely delicious! Keep it in the refrigerator indefinitely.

146 people made this

IngredientsServes: 30

  • 500g glace cherries
  • 500g candied pineapple
  • 400g pitted dates
  • 450g chopped pecans
  • 900g desiccated coconut
  • 3 tablespoons plain flour
  • 2 (397g) tins condensed sweetened milk

MethodPrep:20min ›Cook:1hr30min ›Ready in:1hr50min

  1. Preheat oven to 150 C / Gas mark 2. Lightly grease a 25cm (10 in) tube cake tin. Line bottom of tin with greased baking parchment. Set aside.
  2. Chop fruit and nuts in a large mixing bowl. Add coconut and mix well with hands. Stir in flour, then sweetened condensed milk. Blend well.
  3. Pack firmly in prepared tube tin. Bake for 1 1/2 hours. Remove from oven. Run knife around edge of cake and remove rim of tin. When barely warm, remove tube bottom and parchment from cake.

And for the finishing touch...

For a traditional Christmas cake finish, top with shop-bought marzipan or try this recipe. For a speedy finish, you can then top it with a variety of glace fruits, dried fruits and/or nuts, or use ready to roll icing. For a homemade touch, try this royal icing recipe.

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Reviews & ratingsAverage global rating:(21)

Reviews in English (19)


My mom died 9 years ago, and I didn't write down her Fruit Cake Recipe... Cathy Thank you, this was the one. It is the only Fruit Cake I eat and it is so easy that my 10 year old loves to make it. I just couldn't remember the amounts. Thank you for submitting it. Robin Perez-06 Dec 2001


Was VERY rich. Not sure if I will make this again but I sliced it very thin (had to use a wet hot knife to get through it neatly) and spread it out among the gift goodie plates we give for Christmas. When I served some at a Christmas party it was eaten with the candy/Christmas goodies and seemed to be enjoyed - I got several positive comments. The flavor was very sweet - almost a candy cake rather than a fruit cake. Make sure you LOVE coconut before making this as it is a main contributor to the taste and texture.-14 Jan 2003



Fruit Muffins

Incredibly moist and fluffy Fruit muffin recipe! These muffins are perfect pick me up with a cup of coffee in the morning!

I bake these Fruit Muffins all the time since I always have fresh fruit and sometimes we don’t eat all of it in time, so this is the best way to “reuse” that soft fruit you have leftover.

I have baked these few days before that monster Hurricane Irma was heading our way. I wanted to post but just didn’t have the time with all the preparation and worrying.

It was such a rough time for us the anticipation, not knowing where exactly it will hit, then waiting for hours for the Monster to appear.


The Monster came at 2 AM, finally, we didn’t know what exactly going to happen. We have so many Beautiful, Tall trees right next to our house and lanai. Anything could have happened that night. It did for some of my neighbor’s, the Palm tree went through the lanai into the pool almost.

I can’t Thank God enough to spare us from what could have been. Even though we are Seasoned Floridians, been here more than 29 years, and specifically chose the Safer Side of Florida, you never know, as in this time! Very Scary experience for sure!

The good thing that I have cooked a lot before the storm and it didn’t feel as bad. We didn’t lose power, Thank God, and were able to enjoy the food.

Never-Fail Biscuits

Let's set the scene. I'm in Florida visiting my mom. My brother, his wife, and his sons are driving down from Georgia for a mini family reunion.

Since I'm in the South, I decide to make a pot of pulled pork, and some biscuits. Nothing like living dangerously, right?

I make the pork score! Delicious. Stash it in the slow cooker.

Then the biscuits. A third of them sweet, dusted with cinnamon-sugar a third studded with cheddar cheese chunks and a third just plain and simple.

YUM. I love them. But will they pass muster with my adult nephews, born-and-bred Southerners who've consumed probably 1,000 times more biscuits than I'll ever see?

The Georgia contingent arrives. The boys doff their ball caps, kiss their grandma, and settle right in to eat.

Ned: "Did you make these biscuits? These are good. These are REAL good." I can see the surprise in his eyes. His Massachusetts aunt can bake good biscuits?

"I like how you put the cinnamon-sugar on top," he adds. Apparently this is a Northern variation – who knew?

So, how did I pull off this minor culinary miracle – baking biscuits that pass muster with true Southerners?

Easy. It's all in the flour – and the recipe.

Fact: It's impossible to make bad biscuits with this recipe.

Really. I know, because biscuits have frustrated me for years.

Sure, I could make a pretty good biscuit. I mean, it wasn't hard as a rock, or flat as a pancake, or any of those other failed biscuit descriptors.

But then I discovered the happy symbiosis between our self-rising flour and heavy cream and, as they say in those Facebook memes: everything changed.

Meet my new NBBF (New Best Baking Friend): Never-Fail Biscuits.

Here's the recipe: Equal parts King Arthur Unbleached Self-Rising Flour and heavy (or whipping) cream, by weight.

Which translates, in this recipe, to 1 1/2 cups (6 ounces) self-rising flour and 3/4 cup (6 ounces) heavy/whipping cream.

And you know what's even niftier? (Yes, niftier so shoot me, I'm a Boomer!)

Since each biscuit is made with 1 ounce of dough, you can easily make exactly the number of biscuits you want: 6 ounces flour + 6 ounces cream = 12 biscuits. Thus, this recipe is ridiculously easy to scale up (or down).

Hey, even if you were never a math whiz you can make that calculation, right?

Let me show you exactly how this is done.

First, preheat the oven to 450°F, with a rack in the top third.

Mix the cream into the self-rising flour, stirring until cohesive. Use your fingers to give the dough a couple of smoothing kneads.

A tablespoon cookie scoop, just slightly heaped, will yield an ounce of dough. If you're measuring rather than weighing, the ball of dough will be a generous 1 1/4" in diameter.

Scoop 1-ounce balls of dough onto an ungreased or parchment-lined baking sheet. Leave a couple of inches between them.

Brush the tops of the biscuits with cream, milk, or water this will help them rise.

Bake the biscuits for 10 minutes, or until they're light golden brown on top. Break one open — it should be baked all the way through.

Remove the biscuits from the oven, and serve warm, or at room temperature.

Now, one caveat: these aren't flaky biscuits, the kind that crumble apart in layers that type of biscuit requires working butter into flour, as well as folding the dough over on itself a few times and cutting it with a biscuit cutter, rather than simply scooping it.

These biscuits are simply tender, though and through. And for me, at least, ease, tenderness, and flavor trump flakiness.

And, bonus: unlike a typical biscuit, these don't turn into hard little rocks as soon as they cool off. Wrap them up once they're cool, store at room temperature, and they'll stay nice and tender for several days.

Now, why do I brush the biscuits with liquid before baking?

I always thought it was simply for flavor and browning. But a short experiment I did while fooling around with this recipe proved otherwise.

Note: Ignore the fact the biscuits are square that was a test to see whether you can pat the dough out and cut it with a cutter if you like. And yes, you can.

Biscuits that are brushed with butter, milk, cream, or water rise better. I assume this is because their moist top surface doesn't present any physical barrier to their rise, as a dry/stiff top surface might.

See the biscuit in the upper left corner of the photos above? It went into the oven dry. It's a bit hard to see, but it didn't rise nearly as well as its fellow biscuits, which had been brushed (starting at upper right and going clockwise) with butter with water (and sprinkled with coarse white sparkling sugar) and with cream.

This biscuit looks a bit flat, eh? That's because it's bound for glory as the base for blueberry shortcake. To make shortcakes, perfect for berries and whipped cream, add 3 tablespoons granulated sugar to the dough. Flatten the balls of dough to about 1 3/4" wide before baking. Brush with cream, milk, or water, and sprinkle with coarse white sparkling sugar, if desired. Bake as directed in the original recipe. These biscuits are more tender than traditional shortcake biscuits, so slice them into top half/bottom half carefully, lest they crumble.

Oh, and one more thing: there's no need to limit yourself to plain biscuits. This dough is very amenable to additions of berries, cheese cubes, crumbled bacon or diced ham, chopped scallions, chocolate chips, dried fruit. use your imagination.

  • 2 1/4 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 5/8 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 2 medium eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup boiling water
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Flour and grease 24 cupcake tins or use cupcake liners, sprayed lightly with cooking oil.
  3. Combine the sugar, flour, cocoa, baking soda, baking power and and salt.
  4. Add the eggs, milk, oil and vanilla into the same bowl.
  5. Using a hand mixer, mix for three minutes on medium speed.
  6. Stir in the boiling water last. IMPORTANT: Batter will be very thin.
  7. Pour into the prepared tins, filling each tin or liner about about 2/3 full. Do not overfill.
  8. Bake 30 to 35 minutes, until a toothpick comes out clean, or the top of the cake springs back if you touch it gently with your finger.

Easy No-Fail Banana Bread

The best way to use over-ripe bananas is to make this delicious no-fail banana bread. It&rsquos so moist, fluffy, and packed with bananas, nuts, and chocolate chips. It comes together in under 30 minutes and is perfect every time!

I&rsquom sure this happens to everyone you see the bananas at the supermarket for like .49 cents a pound and you can&rsquot help yourself. You get a few pounds and place them on the counter but within a few days the bananas, a super ripe and you feel like you&rsquove left them too long. So you toss them out. It&rsquos very heartbreaking because they go bad so fast!

Fortunately, I can honestly say I haven&rsquot thrown out a batch of bananas in about 3 years. Ever since I learned how easy and simple it is to make banana bread, muffins, bars, and desserts with overripe bananas, I&rsquove never looked back. In fact, overripe bananas are extremely delicious in baked goods and give your bread extra flavor, moisture, and sweetness.

The bananas I used for this bread were so ripe I was close to giving up on them but I took the rise and threw up in my batter and boy, I&rsquom sure glad I did!

Now, this banana bread recipe is one I&rsquove used for years and I use it for my muffins and bars as well. It&rsquos super adaptable and literally fail-proof.

You can add just about anything into your batter and it will always come out delicious and moist. Today I threw in some chopped walnuts, dry cranberries, and raisins. That was pretty much what I had lying around so I went for it and they turned out perfectly delicious.

There are a ton of things you can add to your banana bread each time to give it a new flavor. Some things I like to add are chocolate chips, nuts, raisins, dried fruit, Nutella, oats, berries, or keep the banana batter plain and enjoy the simple classic!

Puree the raspberries and pass through a sieve. (You should have about 200ml). Pour into a small saucepan, add the sugar and bring to the boil, stirring until the sugar dissolves. Turn the heat down and simmer gently for about 10 minutes, until it forms a jam-like consistency. Set aside to cool.

Beat the egg whites with the salt, gradually adding the extra sugar until shiny, stiff peaks form. With the beaters still running, spoon in a few tablespoons of raspberry mixture. Stop beating and gently fold through 2-3 more tablespoons of raspberry - it should just color the egg whites and give a delicate raspberry flavor. Taste the meringue and add more if you think the flavor is too subtle.

Grease six individual souffle moulds (10cm x 7cm deep) with butter and dust with icing sugar, tipping out the excess. Carefully spoon the souffle mixture into the moulds. Bake for about 8 minutes, then turn the heat down to 180C and bake for a further 3-5 minutes, or until the souffles have risen well above the rim of the moulds and are lightly browned on top.

Serve immediately with fresh raspberries.

Tip: Use the leftover raspberry jam from the raspberry souffle recipe on your toast.

Never Fail Angel Food Cake

I don’t bake a lot of cakes. Somehow when I do, a lot of them fall. Or don’t rise. Or end up with deep wells in the center. I can practically stand in front of my oven and watch my cakes collapse. My sister, Barbara, always baked the cakes in our family. They always worked. Come to think of it, she always made the mashed potatoes and pickled eggs too, but I am getting off track.

Maybe it’s because I’m a cookie baker and so I don’t beat the batter long enough. Or maybe I’ll blame it on my oven. Whatever the reason, I usually avoid baking cakes. But when I bake this angel food cake, ( My husband’s favorite cake of mine, well it would be chocolate if I could bake one) it is always amazing. This Angel Food Cake of mine has never let me down. I’ve baked it at least a dozen times and I’m sure I’ll be baking it many more times.

When beating the eggs whites in this recipe with the cream of tartar and salt, you’ll want to use a whisk beater on your stand mixer. The egg whites will turn foamy at first, then start to form soft peaks. When your mixture looks like the photo above, you can begin to beat in the granulated sugar, 2 TBL at a time. The mixture will become stiff and glossy. Don’t overbeat at this point or the egg whites will start to break down.

Now it’s time to beat in vanilla and any other flavorings. ( Use extracts if using lemon or almond extract, it’s best not to use lemon oil). Next, gently fold in flour mixture of CAKE flour and confectioner’s sugar. The cake flour is important to use instead of regular all-purpose flour to give the cake it’s airy consistency. Fold using a spatula, not your mixer. You want to keep the air in the cake batter. Pour the batter into an Ungreased angel food cake tube pan. Don’t grease or spray the pan. You can gently cut through the batter using a butter knife to remove any air pockets. Bake at 375 degrees for 35 to 40 minutes.

When the cake is finished baking, the crust will be a deep golden brown and cracks will feel dry. It will start to pull away from the pan just slightly. When you remove the cake from the oven, immediately turn it upside down. Most tube cake pans have little tabs to balance the cake pan on, but my old pan did not so I always used a bottle to balance it on. This newer pan I have now has the tabs, but I still like using the bottle idea. And I usually have a wine bottle near by to use! Of course, any bottle that fits will work. I am always nervous the cake will fall from the pan, but it never does. Of course, never grease your pan. But still, you’d think it would fall out. But no, it doesn’t. Maybe there is a physics class 101 reason why it doesn’t.

Allow the cake to sit here in its suspended state for 2 hours. When you are ready to remove the angel food cake from the pan, just run a butter or offset knife around the inside and outside edges and remove the cake.

Angel food cake can be a little plain to some, but not when you add lots of glaze. Lots and lots of glaze. You should add enough so that it not only drips down the sides but also pools at the bottom of the plate a bit. When you cut the cake later, the recipient of your sweet cake will be delighted they have extra glaze to go with their cake!

I usually go with classic white glaze, but for a festive touch, try adding just a tiny bit of food coloring to your glaze. Pastels work well with angel food cake. I have used a dark chocolate glaze also topped with mini chocolate chips but the pastel look is light and pretty. A party cake. I like simple desserts, served just like this, but you can also try fresh fruit like strawberries or raspberries to serve with this cake. My husband had 2 scoops of ice cream with his and said it was delicious.

This cake requires one dozen eggs. But only the whites. What to do with 12 egg yolks? You can save them in the refrigerator for up to 2 days in an airtight container. That’s not very long. I found this article that gives us some ideas. 12 ways to use up egg yolks.

Fruit cake recipes

Packed with plump, juicy fruit with a warming hint of spice, fruit cakes are one of the most comforting varieties of cake. While they make a special appearance in many households over Easter and Christmas the fruit cake should be considered a perennial treat – they are, after all, made up predominantly of store cupboard staples and therefore perfect to put together in an emergency.

Browse our collection of fruit cake recipes for advice on achieving the perfect balance of soft sponge and rich flavour. Karen Burns Booth's Christmas cake recipe is steeped in brandy to add festive flavour, while her Gluten-free Christmas cake is a fantastic option if you're catering for guests with food intolerance. Sally Abé's Simnel cake is a slightly lighter treat for Easter, or try Paul A Young's Chocolate, ginger and cardamom tea bread for a flavour-packed treat for afternoon tea.

Layered Passionfruit Curd Sponge Cake

This fail-safe sponge cake recipe is courtesy of Maggie's dear friend, Stephanie Alexander.

Step 1 : Preheat a fan forced oven to 170C.

Step 2 : Lightly grease a 23cm x 7cm round cake tin and line the base and sides with baking paper, allowing the side pieces to hang 5cm above the tin to create a collar. Lightly grease and set aside.

Step 3 : Sift dry ingredients, except sugar, twice, into a bowl.

Step 4 : Beat egg whites and sugar using an electric mixer until thick and meringue-like. Beat in egg yolks one at a time, then fold in dry ingredients gently but thoroughly.

Step 5 : Spoon mixture into tin and place in middle of oven. Bake for 40-45 minutes or until cake feels springy when touched lightly in centre. Remove from the oven and place on a cooling rack in the cake tin and allow to sit for 10 minutes before removing the sponge from the tin, then set aside and allow to cool completely.

Step 6 : Meanwhile, whisk the cream to a stiff peak, then gently fold through the curd to create a swirl pattern.

Step 7 : Cut the sponge in half and place the bottom layer on a serving platter. Spread over half of the passionfruit curd cream then place on the top layer of sponge. Top with remaining cream and serve.

Gemma’s Pro Chef Tips For Making Your Baby’s First Birthday Cake

  • Cake flour yields you a lovely, soft crumb in your cakes. If you can’t find it in the store you can easily make your own with my recipe for Cake flour.
  • I’m not going to tell anyone if you use store-bought frosting BUT if you want to make your own you can use my Vanilla Buttercream Frosting.
  • You need two (6-inch pans) for this cake. I used these pans.
  • Bake off the 2 cakes in advance and freeze them so all you have to do to prepare is to decorate them.
  • Make and decorate the cake the day before so you have it completely ready for the party.


  1. Erhardt

    Pindyk, I'm just crying))

  2. Bashshar

    You are wrong. We will consider.

  3. Akinoran

    Interesting post, thanks. Also secondary for me personally is the question “will there be a continuation? :)

  4. Kigis

    You have visited a great idea

  5. Roscoe

    damn, my pancake won't work! (

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