Texas Candy Cake

• 1/2 lb candied red cherries, quartered
• 1/2 lb candied pineapple, coarsely chopped
• 1/2 lb pitted dates, coarsely chopped
• 1 tablespoon flour
• 4 1/3 cups coarsely chopped pecans
• 4 ounces flaked coconut
• 1 (14 ounce) can sweetened condensed milk

1. Make two weeks prior to serving.
2. Preheat oven to 250 degrees F. Grease and flour 10 inch bundt pan or tubed pan with removable bottom.
3. Combine cherries, pineapple and dates in large bowl. Sprinkle with flour; toss to coat well.
4. Add pecans and coconut; toss to mix.
5. Add milk and mix well.
6. Spoon into prepared pan, smooth out top.
7. Bake for 1-1/2 hours. Cool in pan on rack. Remove from pan and wrap tightly in foil or place in an air-tight container. Refrigerate for at least 2 weeks to mellow flavors.
8. Keep in an air-tight container in the refrigerator for up to a month.

candied red cherries, candied pineapple, dates, flour, pecans, coconut, condensed milk

Taken from www.food.com/recipe/texas-candy-cake-143897 (may not work)