Texas Pecan Candy Cake

Ingridients

1 1/2 cups red and green candied cherries, quartered

1 cup candied pineapple, coarsely chopped

1 1/2 cups dates, pitted and chopped

1 tablespoon all-purpose flour

4 1/3 cups chopped pecans

1 1/2 cups flaked coconut

1 (14 ounce) can sweetened condensed milk

Directions

Preheat oven to 250 degrees F (120 degrees C). Grease and flour a 9 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 for 1 1/2 hours. Cool the cake in pan on a wire rack. When completely cool, remove from pan. Wrap in foil tightly. Refrigerate. Cut cake when cold.