4 1/2 c Chopped pecans
3 1/2 c Chopped walnuts
2 lb Dates, chopped
1 lb Candied cherries, cut up
1 lb Candied pineapple, cut up
28 oz Sweetened condensed milk
2 cn Shredded coconut (4-oz)
Combine pecans, walnuts, dates, cherries (reserve a few whole cherries for
decoration), pineapple, condensed milk and coconut. Mix with hands. Turn
into greased and floured 10-inch tube pan. Bake at 225F about 1 1/2 hours.
(Cake is done when no milk oozes out when pressed with finger.) Decorate
with reserved cherries, if desired. Let cool. Turn out on foil and wrap
snugly. Store in refrigerator or freezer about 1 month before serving.
Makes 1 10-inch cake
From
Yields
8 Servings