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.
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