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Categories:Viewed: 85 - Published at: 4 years ago
Ingredients
- 1/2 lb. candied cherries, cut into quarters
- 1/2 lb. candied pineapple, chopped
- 1/2 lb. pitted dates, chopped
- 1 Tbsp. flour
- 4 1/3 c. chopped pecans
- 4 oz. coconut
- 1 can condensed milk
Method
- Preheat oven to 250°.
- Grease and flour tube pan with removable sides.
- Combine dried fruit with flour; toss to coat well.
- Add pecans and coconut.
- Add milk and stir to mix well. Spoon evenly in pan, smoothing the top.
- Bake 1 1/2 hours at 250°. Cool in pan on rack.
- When cool, wrap tightly in foil. Refrigerate for at least 2 weeks.
- Cake cuts best when cold. Slice thin.
