Texas Pecan Candy Cake - cooking recipe

Ingredients

1/2 lb. candied cherries, cut into quarters
1/2 lb. candied pineapple, chopped
1/2 lb. pitted dates, chopped
1 Tbsp. flour
4 1/3 c. chopped pecans
4 oz. coconut
1 can condensed milk

Preparation

Preheat oven to 250\u00b0.
Grease and flour tube pan with removable sides.
Combine dried fruit with flour; toss to coat well.
Add pecans and coconut.
Add milk and stir to mix well. Spoon evenly in pan, smoothing the top.
Bake 1 1/2 hours at 250\u00b0. Cool in pan on rack.
When cool, wrap tightly in foil. Refrigerate for at least 2 weeks.
Cake cuts best when cold. Slice thin.