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Texas Pecan Candy Cake

By: Pat K.

"This cake should be made at least two weeks ahead to allow the flavors to blend. Hint: I cheat and use the date pieces coated with sugar (instead of regular pitted dates), just taking off most of the sugar by rubbing them in my hands."

Rate/Review | Read Reviews (4)

Servings (Help)

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Original Recipe Yield 1 - 9 inch tube pan

Ingredients

1 1/2 cups red and green candied cherries, quartered
1 cup candied pineapple, coarsely chopped
1 1/2 cups dates, pitted and chopped
1 tablespoon all-purpose flour
4 1/3 cups chopped pecans
1 1/2 cups flaked coconut
1 (14 ounce) can sweetened condensed milk

Directions

Preheat oven to 250 degrees F (120 degrees C). Grease and flour a 9 inch tube pan with a removable bottom.
Combine cherries, pineapple, and dates; sprinkle with flour, and toss to coat. Add pecans and coconut; mix thoroughly by tossing. Stir in the sweetened condensed milk, mixing well. Spoon into prepared pan, and smooth the top.
Bake for 1 1/2 hours. Cool the cake in pan on a wire rack. When completely cool, remove from pan. Wrap in foil tightly. Refrigerate. Cut cake when cold.