Texas Pecan Candy Cake

1. 1

   Preheat oven to slow (250u00b0).

2. 2

   Grease and flour 9 x 3-inch tube pan with removable bottom; set pan aside.

3. 3

   Cut cherries in quarters.

4. 4

   Chop pineapple coarsely.

5. 5

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

6. 6

   Add coarsely chopped pecans and coconut; toss to

7. 7

   mix.

8. 8

   Add sweetened condensed milk; stir to mix well.

9. 9

   Spoon evenly into prepared pan, smoothing top. Bake in preheated slow oven (250u00b0) for 1 1/2 hours.

10. 10

    Cool in pan on rack. Remove from pan.

11. 11

    Wrap tightly in foil.

12. 12

    Refrigerate at least 2 weeks.

13. 13

    Cake cuts best when cold.

14. 14

    Slice very thin with serrated knife.

No additional tips available.