Pecan Candy Cake - cooking recipe

Ingredients

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

Preparation

Combine fruits, sprinkle with the flour.
Toss to coat well. Add pecans and coconut; toss to mix.
Add condensed milk and stir to mix well.
Spoon into greased and floured 9 x 13-inch tube pan, smoothing top.
Bake in 250\u00b0 slow oven for 1 1/2 hours.
Cool in pan on rack.
Remove; wrap tightly in foil.
Refrigerate at least 2 weeks.
Cake cuts best when cold.
Slice very thin with serrated knife.