Vintage Fruit Cake
Half pound candied cherries
Half can candied pineapple
2 cans southern style coconut
1pound dates
2 cans condensed milk
Approximately 1 quart chopped nuts
Cut up fruit, pour in milk, stir. Let stand one hour. Bake at 275 for 90 minutes. Cool completely.
(I'm not sure what size a can of candied pineapple comes in, or even where such a thing exists these days. Same with southern style coconut. I do know that 20+ years ago Angel Flake came in a small can. It was grated finer than the standard bags of sweetened coconut today. But those cans are long gone. I pulse regular coconut a few times in a food processor to get the finer size. Occasionally you can find the Baker's Angel Flake coconut in a bag, but it's not really the same as the old canned version.)
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