Texas Pecan Candy Cake

Ingredients

• Servings: 1
• 1 1/2 cups red and green candied cherries, quartered
• 1 cup candied pineapple, coarsely chopped
• 1 1/2 cups dates, pitted and chopped
• 1 tablespoon all-purpose flour
• 4 1/3 cups chopped pecans
• 1 1/2 cups flaked coconut
• 1 (14 ounce) can sweetened condensed milk

Recipe

• preheat oven to 250 degrees f (120 degrees c). grease and flour a 9 inch tube pan with a removable bottom.
• combine cherries, pineapple, and dates; sprinkle with flour, and toss to coat. add pecans and coconut; mix thoroughly by tossing. stir in the sweetened condensed milk, mixing well. spoon into prepared pan, and smooth the top.
• bake for 1 1/2 hours. cool the cake in pan on a wire rack. when completely cool, remove from pan. wrap in foil tightly. refrigerate. cut cake when cold.