from the Kitchen of Ethel Cooley
1/2 pound candied red cherries, cut in quarters (about 1 1/3 cups)
1/2 pound candied pineapple, coarsely chopped (about 1 cup)
1/2 pound pitted dates, coarsely chopped (about 1 1/2 cups)
2 TBSP flour
4 1/3 cups coarsely chopped pecans (roughly 1 pound of shelled pecans)
4 oz. flaked coconut (about 1 1/4 cups)
1 can sweetened condensed milk
Preheat oven to 250 degrees. Grease & flour 9X3 tube pan with removable bottom. Combine cherries, pineapple, & dates in a very large bowl. Sprinkle with flour, toss to coat well. Add pecans & coconut, toss to mix, and add milk. Stir to mix well, spoon evenly into prepared pan, smoothing the top. Bake for 90 minutes on middle rack of oven. Cool in pan on a rack, then remove from pan and wrap tightly in foil. Refrigerate at least 2 weeks. Cake cuts best when cold. Slice very thin with serrated knife.
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