Texas Candy Cake
A sweet, chewy Texas Candy Cake packed with candied fruits, pecans, and coconut, perfect for special occasions or as a rich, nostalgic treat for the whole family.
Ingredients
Instructions
- Mix the chopped candied red cherries, candied pineapple, and chopped dates with the tablespoon of flour.
- Stir in the chopped pecans, flaked coconut, and the can of sweetened condensed milk.
- Preheat the oven to 250°F.
- Grease and flour a tube pan.
- Press the mixture into the prepared pan.
- Bake for 1 1/2 hours.
- Allow the cake to cool and wrap tightly in cheesecloth.
- Refrigerate for at least 2 weeks before serving.
Tips & Substitutions
For best results, ensure your candied fruits are well-drained to avoid excess moisture. If you don’t have pecans, walnuts or almonds can be great substitutes. When mixing, be gentle to keep the fruits intact. If you prefer a less sweet version, consider using unsweetened coconut and reducing the sweetened condensed milk slightly. This cake also pairs beautifully with Strawberry And Pretzel Jello Salad for a refreshing contrast.
Serving Suggestions
This cake is best served cold after the two-week refrigeration period, allowing the flavors to develop fully. It makes a delightful dessert on its own or can be paired with a scoop of vanilla ice cream for added creaminess. Consider serving it alongside a cup of coffee or tea for a perfect afternoon treat.
Storage & Reheating
Once the Texas Candy Cake has cooled, wrap it tightly in cheesecloth or plastic wrap to prevent drying out. Store it in the refrigerator for up to 4 weeks, allowing the flavors to meld beautifully. If you want to enjoy it warm, slice a piece and microwave it for 10-15 seconds to slightly soften the texture before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Texas Candy Cake contains roughly 153 calories, with 3g protein, 16g carbohydrates, and 9g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruit instead of candied fruit?
Fresh fruit is not recommended for this recipe as it has a higher moisture content, which can affect the texture and baking time. Stick with candied fruits for the best flavor and consistency. If you're looking for a healthier option, consider using dried fruits, but keep in mind the sweetness will differ.
How long can I store Texas Candy Cake?
The Texas Candy Cake can be stored in the refrigerator for up to 4 weeks. Just make sure it is wrapped tightly to avoid drying out. The longer it sits, the more the flavors meld together, enhancing the taste. However, it’s best enjoyed within the first few weeks for optimal texture and flavor.
Can I freeze Texas Candy Cake?
Yes, you can freeze Texas Candy Cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When ready to serve, thaw it in the refrigerator overnight. This will help maintain its texture and flavor. Just be sure to slice only what you need to keep the rest fresh.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).