Flourless Fruitcake - cooking recipe

Ingredients

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

Preparation

Preheat oven to 225\u00b0.
In large bowl, combine pecans, walnuts, dates, pineapple, cherries, condensed milk and coconut.
Mix with hands.
Turn into greased and floured 10-inch tube pan.
Bake until no milk oozes out of cake when pressed with finger, about 1 1/2 hours.
Decorate with reserved pecans and cherries, if desired.
Let cool.
Turn out on plastic wrap and wrap snugly, then wrap snugly in foil.
Store in refrigerator or freezer about 1 month before serving.
Makes one 10-inch tube cake.