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Stained Glass Fruit Cake

Holiday.Cook's picture
Ingredients
  Sweetened condensed milk 28 Ounce (Two 14 Ounce Cans)
  Whole red candied cherries 3⁄4 Pound
  Whole green candied cherries 3⁄4 Pound
  Assorted colors of candied pineapple 1 1⁄2 Pound, cut in to chunks
  Light raisins 1 Pound
  Whole pitted dates 1 Pound
  Pecan halves 1 Pound
  Walnut halves 1 Pound
Directions

In large bowl, combine all ingredients; mix well.
Wash and dry four 16-ounce fruit or vegetable cans.
Butter cans and six 4 1/2 x 2 x 2 5/8/n-inch loaf pans.
Line loaf pans with foil; butter foil.
Press fruit mixture very firmly into cans and pans.
Bake in 275° oven for 45 minutes.
Cool cakes in pans; remove from pans.
(For cans, loosen sides; remove bottoms of cans and push cakes through.) Wrap in foil or clear plastic wrap and store in refrigerator.
Age several weeks to a year.
Makes 4 cylinder-shaped cakes and 6 loaf cakes.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday
Course: 
Fruit Dessert
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
30

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