Texas Pecan Candy Cake(Make At Least 2 Weeks Ahead So Flavors Can Mellow.)

• 1/2 lb. candied red cherries, cut in quarters (1 1/3 c.)
• 1/2 lb. candied pineapple, coarsely chopped (1 c.)
• 1/2 lb. pitted dates, coarsely snipped (1 1/2 c.)
• 1 Tbsp. all-purpose flour
• 4 1/3 c. coarsely chopped pecans (1 lb.), shelled
• 4 oz. flaked coconut (about 1 1/4 c.)
• 1 can sweetened condensed milk

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

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=620688 (may not work)