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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This cake should be made at least two weeks ahead to allow the flavors to blend. Hint: I cheat and use the date pieces coated with sugar (instead of regular pitted dates), just taking off most of the sugar by rubbing them in my hands. Ingredients:
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:
1. Preheat oven to 250 degrees F (120 degrees C). Grease and flour a 9 inch tube pan with a removable bottom.
2. 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.
3. 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.
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