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Texas Pecan Candy Cake




Source of Recipe


on line cookbook


List of Ingredients




1/2 lb (.2 kg) candied red cherries, cut in quarters (1 1/3 cups)
1/2 lb (.2 kg) candied pineapple, coarsely chopped (1 cup)
1/2 lb (.2 kg) pitted dates, coarsely snipped (1 1/2 cups)
1 tbsp (15 ml) all purpose flour
4-1/2 cups (1050 ml) coursely chopped pecans (1 pound shelled)
4 ounces flaked coconut (about 1 1/4 cups)
1 can (14 ounces) sweetened condensed milk


Recipe



Preheat oven to 250 degrees (125 C.).
Grease and flour 9 inch by 3 inch tube pan with removable bottom; set pan aside.
Combine fruit in large bowl. Sprinkle with flour; toss to coat well.
Add pecans and coconut; toss to mix.
Add milk; stir to mix well.
Spoon evenly into prepared pan, smoothing top.
Bake in oven for 1 1/2 hours.
Cool in pan on rack.
Remove from pan. Wrap tightly in foil.
Refrigerate at least 2 weeks.
Cake cuts best when cold. Slice VERY thin with serrated knife