Texas Pecan Candy Cake(Make At Least 2 Weeks Ahead So Flavors Can Mellow.) - cooking recipe

Ingredients

1/2 lb. candied red cherries, cut in quarters (1 1/3 c.)
1/2 lb. candied pineapple, coarsely chopped (1 c.)
1/2 lb. pitted dates, coarsely snipped (1 1/2 c.)
1 Tbsp. all-purpose flour
4 1/3 c. coarsely chopped pecans (1 lb.), shelled
4 oz. flaked coconut (about 1 1/4 c.)
1 can sweetened condensed milk

Preparation

Preheat oven to 250\u00b0.
Grease and flour 9
x 13-inch tube pan with removable bottom.
Set aside.
Combine cherries, pineapple and dates in a very large bowl.
Sprinkle with flour.
Toss to coat well; add pecans and coconut and toss to mix.
Add sweetened condensed milk; stir to mix well.
Spoon evenly into prepared pan, smoothing top.
Bake in preheated 250\u00b0 oven 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.