Texas Candy Cake is the best fruitcake I've ever eaten.
Prep Time: 30 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:
- 1/2 pound candies red cherries, quartered (apprx. 1-1/3 cups)
- 1/2 pound candied pineapple, coarsely chopped (1 cup)
- 1/2 pound pitted dates, coarsely snipped (1-1/2 cups)
- 1 tablespoon flour
- 4-1/3 cups coarsley chopped pecans (1 pound, shelled)
- 4 ounces flaked coconut
- 1 can (14 ounces) sweetened condensed milk
Preparation:
Two weeks prior to serving...preheat oven to 250 degrees F. Grease and flour 10 inch cheesecake 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; toos to mix. Add milk and mix well. Spoon into prepared pan, even top.
Bake for 1-1/2 hours. Cool in pan on rack. Remove fruit cake from pan and wrap tightly in foil. Refridgerate for at least 2 weeks.
Cut into meal sized pieces that can be frozen almost indefinately.
