TEXAS PECAN CANDY CAKE
1/2 lb. or 1 1/2 c. candied red cherries, cut in quarters
1/2 lb. or 1 c. candied pineapple, coarsely chopped
1/2 lb. or 1 1/2 c. pitted dates, coarsely chopped
1 lb. or 4 1/2 c. pecans, coarsely chopped
4 oz. or 1 1/2 c. flaked coconut
1 (14 oz.) can sweetened condensed milk
Preheat oven to 250 degrees. Grease and flour 9 x 13 inch tube pan with removable bottom. Combine cherries, pineapple and dates in a very large bowl. Sprinkle with flour, toss to coat. Add pecans and coconut. Toss to mix. Add milk and stir to mix well. Spoon mixture evenly into pan and smooth top. Bake 90 minutes. Cool in pan on rack. Remove from pan and wrap tightly in foil. Refrigerate for at least 2 weeks. This cake is very rich, so serve as candy-sized pieces. Great at Christmas!