Texas Candy Cake

1. 1

   Make two weeks prior to serving.

2. 2

   Preheat oven to 250 degrees F. Grease and flour 10 inch bundt pan or tubed pan with removable bottom.

3. 3

   Combine cherries, pineapple and dates in large bowl. Sprinkle with flour; toss to coat well.

4. 4

   Add pecans and coconut; toss to mix.

5. 5

   Add milk and mix well.

6. 6

   Spoon into prepared pan, smooth out top.

7. 7

   Bake for 1-1/2 hours. Cool in pan on rack. Remove from pan and wrap tightly in foil or place in an air-tight container. Refrigerate for at least 2 weeks to mellow flavors.

8. 8

   Keep in an air-tight container in the refrigerator for up to a month.

No additional tips available.