TEXAS CANDY CAKE

Texas Candy Cake image

Not your grandmother's fruit cake.... Even people who hate fruit cake love this.... The two-week "setting period" is a must.... Keeps up to or beyond a month in an air-tight container, in the refrigerator.

Provided by Chef Lulu13

Categories Dessert

Time 1h30m

Yield 1 cake

Number Of Ingredients 7

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Ingredients

1/2 lb candied red cherries, quartered
1/2 lb candied pineapple, coarsely chopped
1/2 lb pitted dates, coarsely chopped
1 tablespoon flour
4 1/3 cups coarsely chopped pecans
4 ounces flaked coconut
1 (14 ounce) can sweetened condensed milk

Steps:

Make two weeks prior to serving.
Preheat oven to 250 degrees F. Grease and flour 10 inch bundt pan or tubed pan with removable bottom.
Combine cherries, pineapple and dates in large bowl. Sprinkle with flour; toss to coat well.
Add pecans and coconut; toss to mix.
Add milk and mix well.
Spoon into prepared pan, smooth out top.
Bake for 1-1/2 hours. Cool in pan on rack. Remove from pan and wrap tightly in foil or place in an air-tight container. Refrigerate for at least 2 weeks to mellow flavors.
Keep in an air-tight container in the refrigerator for up to a month.

Nutrition Facts : Calories 7201.1, Fat 412.2, SaturatedFat 83.4, Cholesterol 135, Sodium 1244, Carbohydrate 887.3, Fiber 75.8, Sugar 793.7, Protein 86.4