Texas Fruit Cake- 8 to 10 servings.
1 1/3 cup candied red cherries, cut in quarters
1 cup candied pineapple, coarsely chopped
1 1/2 cup pitted dates, coarsely chopped
1 tablespoon flour
1 lb coarsely chopped pecans
4 oz. flaked coconut
1 can sweetened condensed milk
Preheat oven to 250°. Grease and flour a tube pan with removable bottom. Combine fruits in a very large bowl. Sprinkle with flour; toss to coat well. Add pecans, coconut, and sweetened condensed milk; stir well. Spoon evenly into prepared pan, smoothing top. Bake for 1 1/2 hours. Cool in pan on rack, remove. Wrap tightly in foil. Refrigerate at least 2 weeks. Cake cuts best when cold. Slice very thin with serrated knife.