Texas Pecan Cake - cooking recipe

Ingredients

1/2 lb. candied red cherries, quartered (1 1/3 c. when use maraschino cherries)
1/2 lb. candied pineapple, chopped (1 c.)
1 pkg. dried apricots and 1/2 lb. pitted dates, snipped (equal 1 1/2 c.)
2 Tbsp. flour
1 tsp. vanilla
4 1/3 c. chopped pecans (1 lb.), shelled
4 oz. flaked coconut (1 1/4 c.)
1 (14 oz.) can sweetened condensed milk

Preparation

Use a big bowl.
Preheat oven to slow 250\u00b0.
Grease and flour 9 x 3-inch tube pan.
Combine cherries and other fruits; toss with flour to coat.
Add nuts and coconut; toss.
Add sweetened milk and mix well.
Spoon into pan and smooth evenly.
Bake for 1 1/2 hours.
Cool in pan on rack.
Remove from pan and wrap tightly in foil.
Refrigerate for 2 weeks.
Good Christmas cake.
Serves 32 thin slices.