Condensed Milk Cake

I usually prepare this cake when I feel like something quick, especially since I always have condensed milk in the cupboard. The dried fruits give it texture, and if I use unsweetened ones, the cake doesn’t turn out too sweet. I’ve tried several combinations, but the one with cranberries and papaya seems to have the most balanced flavor.

Quick Info

Total time: about 1 hour
Preparation time: 10-15 minutes
Baking time: 40-45 minutes (depending on the oven)
Servings: 10-12 slices
Difficulty: easy
Recipe type: fruit cake, simple dessert

Ingredients

1 can condensed milk (397 g, sweetened version)
100 g dried cranberries
150 g dried papaya
175 g flour
1/2 packet baking powder
40 g shredded coconut
Juice of one orange

Preparation method

1. In a bowl, put the condensed milk and pour the orange juice on top. Mix well with a spatula or whisk to obtain a homogeneous mixture.

2. Add the flour, baking powder, and coconut. Mix everything until no lumps remain. A mixer is not necessary; everything binds easily by hand.

3. Add the dried cranberries and papaya to the mixture. If the fruits are too large, chop them a bit beforehand. Incorporate them well with the spatula.

4. Transfer everything to a loaf pan lined with parchment paper or greased with a little butter.

5. Place the pan in the preheated oven at 180°C. Bake until the toothpick test comes out clean – it takes about 40-45 minutes for me, but it also depends on the oven.

6. Remove the cake from the pan and let it cool on a rack or directly on the paper.

Why I make this recipe often

I like that it doesn’t require many ingredients and that no mixer is needed. It’s perfect when I have dried fruits at home, especially leftovers from other desserts. It keeps well for a few days and remains fluffy. If I need something quick for guests or for breakfast, it’s handy.

Tips and variations

Tips

If you use sweetened dried fruits, keep in mind that the cake will be sweeter, as the condensed milk also contains sugar. For a more balanced taste, choose unsweetened fruit options.

Don’t open the oven in the first 30 minutes to prevent the cake from sinking.

Let the cake cool before slicing – it will be easier to cut.

Substitutions

Papaya can be replaced with other dried fruits (apricots, mango, or pineapple).
Cranberries can be swapped for raisins, dates, or figs, after removing the pits.
The orange juice can be substituted with lemon juice for a more tart flavor.

Variations

You can add a little grated orange peel for flavor if you have it on hand.
If you want, you can also add nuts, almonds, or chopped walnuts to the mixture (about a handful).
Instead of coconut, you can add a bit more flour if you don’t have it or don’t like it.

Serving ideas

It can be served plain, with coffee or tea.
For a more elaborate dessert, it goes well with Greek yogurt or a dollop of whipped cream.
It’s also good for breakfast, alongside a glass of milk.

Frequently asked questions

1. What type of condensed milk is used?
The condensed milk should be the sweetened version, in a can (397 g). Do not use evaporated milk; it does not have the same consistency or sweetness.

2. What kind of dried fruits are more suitable?
Ideally, you should use unsweetened dried fruits so that the cake doesn’t turn out too sweet. If you can’t find any, adjust to taste or reduce the amount of fruit.

3. Can it be baked in a round shape or another type of pan?
You can use another type of pan, but check the baking time. If the pan is wider and the mixture is thinner, it may bake faster.

4. Can I add cocoa or chocolate?
I haven’t tried, but if you want to make a cocoa version, you can try replacing 20-30 g of flour with cocoa powder. The taste will be different, and the texture may be slightly denser.

5. Is the cake moist or dry?
The cake is quite moist due to the condensed milk and dried fruits. If you bake it too long, it can become dry, so test with a toothpick towards the end.

Nutritional values

Estimation for one slice (out of 12 slices, approximately):

Calories: 180-200 kcal
Proteins: 3-4 g
Fats: 4-6 g
Carbohydrates: 33-35 g

Values are indicative and may vary depending on the fruits used and whether you choose fruits with or without added sugar. The condensed milk brings most of the calories and carbohydrates.

Storage and reheating

It can be stored at room temperature, wrapped in foil or in a closed container, for 2-3 days. It also keeps well in the fridge for up to 4 days. It doesn’t need to be reheated, but if you want, you can microwave a slice for 10-15 seconds. The cake remains tender even after a day and doesn’t harden quickly. If left uncovered for too long, it may dry out at the edges. I do not recommend freezing, as the texture changes.

 Ingredients: 1 can (397 g) condensed milk, 100 g dried cranberries, 150 g candied papaya, 175 g flour, 1/2 packet of baking powder, 40 g grated coconut, juice of one orange

 Tags:  fruit cake