- 1/2 pound candied red cherries, cut in quarters (1 1/3 cups)
- 1/2 pound candied pineapple, coarsely chopped (1 cup)
- 1/2 pound pitted dates, coarsely chopped (1 1/2 cups)
- 1 tablespoon all purpose flour
- 4 1/3 cups coarsely chopped pecans (1 pound shelled)
- 1 1/4 cups flaked coconut
- 1 can (14 oz.) sweetened condensed milk
Yield: One 9-inch cake (32 thin slices)
Preheat oven to 250 degrees. Grease and flour a 9 X 3 inch tube pan with removable bottom (spring-form pan) Set pan aside.
In a large mixing bowl, combine cherries, pineapple and dates.
Sprinkle with the 1 tablespoon flour.
Toss to coat with a large spoon.
Add pecans and coconut. Toss to mix.
Add condensed milk and stir to mix well.
Spoon evenly into tube pan, packing slightly and smoothing top.
Bake in preheated oven for 1 1/2 hours. Remove from oven, and cool on rack. Remove from pan and wrap tightly in several
layers of plastic wrap. Refrigerate.
When ready to serve, slice thinly with serrated knife.
