Tiny Fruit Cakes - cooking recipe

Ingredients

2 c. pecans, chopped
1/4 lb. candied cherries
3 rings candied pineapple
3 Tbsp. butter, melted
1 (7 oz.) can Angel Flake coconut
2 tsp. vanilla
1 can Eagle Brand milk

Preparation

Cut up fruit and nuts.
Add milk, coconut, butter and vanilla. Grease tiny muffin tins well.
This will fill about 48.
Bake at 300\u00b0 for 30 minutes.
Remove carefully when done and cool.