"Best Ever" Coconut Fruit Cake - cooking recipe

Ingredients

1/2 lb. candied pineapple (red and green)
1/2 lb. candied cherries (red and green)
1 qt. pecans, coarsely chopped
1 lb. dates, coarsely chopped
1 c. sugar
1 fresh coconut, finely grated (save milk)
4 eggs
1 tsp. vanilla
1 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1/2 c. apricot brandy

Preparation

Save 4 pieces of pineapple, 6 red and 6 green cherries and 1 dozen pecan halves to garnish top.
Chop rest of fruit and pecans. Grate coconut and add dates.
Add the coconut milk to the fruit. Refrigerate overnight.
Next day put fruit in large pan and mix well.
Add sugar, well beaten eggs and vanilla.
Sift flour, salt and baking powder and combine thoroughly with fruit mixture. Grease tube pan with shortening and line with 2 layers of brown paper cut to fit bottom of pan.
Grease paper lining and flour lightly.
Pour mixture into pan; garnish and bake at 300\u00b0 for 15 minutes, then at 325\u00b0 for 1 hour or longer.
Test with straw for doneness.
Let cool 20 minutes, then peel off paper and place on wire rack until completely cooled.
Pour 1/2 cup of apricot brandy over cake and wrap well in foil.
Every so often pour 1/2 cup brandy over the cake and keep in airtight container in cool place until ripened.
Bake last of November in order for it to be ripe at Christmas.
This cake is delicious.