Fruit Cake

• 2 c. sweetened, condensed milk (1 can plus 2 oz. or 16 oz. total); use only sweetened condensed milk, do not substitute other milk for extra 2 oz.
• 1 c. flake coconut
• 1/2 c. flour
• 3 c. pecans (halves or quarters)
• 1 lb. chopped dates (do not use dates that are already chopped and sugared)
• 1/2 lb. candied cherries, cut in halves or thirds
• 1/2 lb. candied pineapple, cut in 1/2-inch pieces

1. Stir fruit and nuts to mix.
2. Sprinkle flour over fruit and nuts and mix well to separate fruit.
3. Add sweetened condensed milk and mix thoroughly with wooden spoon.
4. Grease loaf pan, line with brown paper, then grease the brown paper.
5. Spoon batter into pan, packing to fill evenly.
6. Put small pan of water in oven while baking cake. Bake at 325u0b0 for 1 hour.
7. Remove from pan and place on rack.
8. Cool slightly before removing brown paper.
9. When cake is cool, wrap tightly in heavy foil.
10. Keeps and freezes well.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=562140 (may not work)