Fruit Cake - cooking recipe

Ingredients

1/2 lb. candied cherries
1/2 lb. candied pineapple
1 lb. dates, chopped
1 lb. pecans, chopped
3/4 lb. coconut
1 can Eagle Brand milk

Preparation

Mix all ingredients together to bake in a tube pan lined with paper greased on both sides.
Pack tight into pan.
Bake at 250\u00b0 for 1 hour.
Cool and wrap in foil and refrigerate for 2 or 3 days before slicing.
This cake will even freeze well.
Cake is very pretty to use red and green candied fruit.