Easy Cakeless Fruitcake

• 2 1/2 pounds whole candied cherries
• 1 pound dates, pitted and halved
• 6 slices candied pineapple, cut in chunks
• 4 ounces dried coconut
• 2 cups pecan halves
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
• 1 14-ounce can condensed milk

1. Mix all ingredients thoroughly in a large bowl.
2. Grease two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans and line with greased wax paper.
3. Press the mixture firmly into the pans.
4. Cover with buttered wax paper.
5. Bake at 350 degrees for 30 minutes.
6. Reduce the heat to 325 and bake for 20 to 30 minutes longer.
7. Cool the cakes on wire racks.
8. Loosen around the sides with a spatula and invert on wire rack.
9. While they are still warm, remove the wax paper carefully.
10. Cool completely.
11. Wrap in aluminum foil and refrigerate.
12. To serve, slice thickly with a very sharp knife.
13. Cut slices into smaller pieces.

candied cherries, dates, candied pineapple, coconut, pecan halves, salt, vanilla, condensed milk

Taken from cooking.nytimes.com/recipes/963 (may not work)