Flourless Fruitcake

• 4 1/2 c. chopped pecans (reserve a few whole pecan halves for decoration)
• 3 1/2 c. chopped walnuts
• 2 lb. (4 c.) dates, chopped
• 1 lb. (2 c.) candied pineapple, cut up
• 1 lb. (2 c.) candied cherries, cut up (reserve a few whole cherries for decoration)
• 2 (14 oz.) cans sweetened condensed milk
• 2 (4 oz.) cans shredded coconut

1. Preheat oven to 225u0b0.
2. In large bowl, combine pecans, walnuts, dates, pineapple, cherries, condensed milk and coconut.
3. Mix with hands.
4. Turn into greased and floured 10-inch tube pan.
5. Bake until no milk oozes out of cake when pressed with finger, about 1 1/2 hours.
6. Decorate with reserved pecans and cherries, if desired.
7. Let cool.
8. Turn out on plastic wrap and wrap snugly, then wrap snugly in foil.
9. Store in refrigerator or freezer about 1 month before serving.
10. Makes one 10-inch tube cake.

pecans, walnuts, dates, candied pineapple, candied cherries, condensed milk, shredded coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=992766 (may not work)