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Texas Pecan Candy Cake
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Recipe Information
I cut it out of a magazine - years ago

Serves/Makes:32 thin slices

  • 1/2 lb (.2 kg) candied red cherries, cut in quarters (1 1/3 cups)
  • 1/2 lb (.2 kg) candied pineapple, coarsely chopped (1 cup)
  • 1/2 lb (.2 kg) pitted dates, coarsely snipped (1 1/2 cups)
  • 1 tbsp (15 ml) all purpose flour
  • 4-1/2 cups (1050 ml) coursely chopped pecans (1 pound shelled)
  • 4 ounces flaked coconut (about 1 1/4 cups)
  • 1 can (14 ounces) sweetened condensed milk
  • Preheat oven to 250 degrees (125 C.).
  • Grease and flour 9 inch by 3 inch tube pan with removable bottom; set pan aside.
  • Combine fruit in large bowl. Sprinkle with flour; toss to coat well.
  • Add pecans and coconut; toss to mix.
  • Add milk; stir to mix well.
  • Spoon evenly into prepared pan, smoothing top.
  • Bake in oven for 1 1/2 hours.
  • Cool in pan on rack.
  • Remove from pan. Wrap tightly in foil.
  • Refrigerate at least 2 weeks.
  • Cake cuts best when cold. Slice VERY thin with serrated knife.
This has become a tradition in my house. I make it Thanksgiving weekend...and serve it on Christmas...and also give small loaves of it on Christmas too!

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