Source:

I cut it out of a magazine - years ago

Serves/Makes:32 thin slices

Ingredients

• 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

Preparation

• 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.

Comments

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!