Texas Pecan Candy Cake

• 8 oz. candied red cherries
• 8 oz. dates, pitted
• 4 c. pecans
• 14 fluid oz. milk (condensed and sweetened)
• 8 oz. candied pineapple
• 1 Tbsp. all-purpose flour
• 1 1/4 c. coconut, shredded

1. Preheat oven to slow (250u0b0).
2. Grease and flour 9 x 3-inch tube pan with removable bottom; set pan aside.
3. Cut cherries in quarters.
4. Chop pineapple coarsely.
5. Coarsely snip the dates. Combine cherries, pineapple and dates in very large bowl. Sprinkle with flour; toss to coat well.
6. Add coarsely chopped pecans and coconut; toss to
7. mix.
8. Add sweetened condensed milk; stir to mix well.
9. Spoon evenly into prepared pan, smoothing top. Bake in preheated slow oven (250u0b0) for 1 1/2 hours.
10. Cool in pan on rack. Remove from pan.
11. Wrap tightly in foil.
12. Refrigerate at least 2 weeks.
13. Cake cuts best when cold.
14. Slice very thin with serrated knife.

candied red cherries, dates, pecans, fluid, candied pineapple, flour, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=90324 (may not work)