texas pecan candy cake

★★★★★ 2 Reviews
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By Barbara Gabriel
from Sherrills Ford, NC

Found this in Southern Living Magazine probably 15 years ago. I have made it several times. It is very sweet. But very delicious. Cut it into very thin slices.

★★★★★ 2 Reviews
serves 32 thin slices
prep time 1 Hr
cook time 1 Hr 30 Min

Ingredients For texas pecan candy cake

  • 1 1/2 lb
    candied red cherries (cut into quarters) 1 1/3 cups
  • 1/2 lb
    candied pinapple coarsely chopped (1 cup)
  • 1/2 lb
    pitted dted coarsely snipped (1 1/2 cups)
  • 1 Tbsp
    all-purpose flour
  • 4 1/3 c
    chopped pecans
  • 4 oz
    flaked coconut (about 1 1/4 cup)
  • 1 can
    sweetened condensed milk (14 oz)

How To Make texas pecan candy cake

  • 1
    Preheat oven to slow 250. Grease and flour 9" tube pan with removable bottom, set pan aside.
  • 2
    Combine cherries, pineapple and dates in a very large bowl. Sprinkle with flour, toss to coat well. Add pecans and coconut and toss to coat. Add sweetened condensed milk, stir to mix well. Spoon evenly into prepared pan.
  • 3
    Bake in preheated slow oven (250) for 1 1/2 hours. Cool in pan on rack. Remove from pan. Wrap tightly in foil. Refrigerate at least 2 weeks. Cake cuts best when cold. Slice very thin and enjoy this sweet treat.

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