Recipe: Texas Pecan Candy Cake (Fruit Cake using sweetened condensed milk)

TEXAS PECAN CANDY CAKE
Source: Family Circle Magazine; December 3, 1985

This cake should be made at least two weeks ahead to allow the flavors to blend.

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

Preheat your oven to 250 degrees. Grease and flour a 9x3-inch tube pan with a removable bottom.

Combine cherries, pineapple, and dates, sprinkle with flour and toss to coat. Add pecans and coconut; mix thoroughly by tossing. Stir in the sweetened condensed milk mixing well. Spoon into prepared pan and smooth the top.

Bake in 1 1/2 hours in preheated oven. Cool the cake in the pan on a rack.

When completely cool, remove from pan and wrap in foil tightly. Keep in refrigerator. Cut cake when cold.