Texas Pecan Candy Cake - cooking recipe

Ingredients

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

Preparation

Preheat oven to slow (250\u00b0).
Grease and flour 9 x 3-inch tube pan with removable bottom; set pan aside.
Cut cherries in quarters.
Chop pineapple coarsely.
Coarsely snip the dates. Combine cherries, pineapple and dates in very large bowl. Sprinkle with flour; toss to coat well.
Add coarsely chopped pecans and coconut; toss to
mix.
Add sweetened condensed milk; stir to mix well.
Spoon evenly into prepared pan, smoothing top. Bake in preheated slow oven (250\u00b0) for 1 1/2 hours.
Cool in pan on rack. Remove from pan.
Wrap tightly in foil.
Refrigerate at least 2 weeks.
Cake cuts best when cold.
Slice very thin with serrated knife.