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
Yields
8 Servings