Fruit Cake - cooking recipe

Ingredients

1 1/2 lb. candied cherries, quartered
1/2 lb. candied pineapple, coarsely chopped
1/2 lb. pitted dates, chopped
4 1/3 c. pecans (1 lb., shelled)
4 oz. flaked coconut
1 can (14 oz.) sweetened condensed milk
1 Tbsp. flour

Preparation

Chop fruit in large bowl.
Mix with flour.
Add nuts and coconut, mix well.
Add milk; stir.
Bake in angel food pan.
Pat down and smooth top.
Bake at 250\u00b0 for 1 1/2 hours.
Cool on rack in pan.
Remove.
Wrap tightly in foil.
Refrigerate at least 2 weeks.