Texas Pecan Candy Cake
By
Barbara Gabriel
@potluck
1
Ingredients
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1 1/2 lbcandied red cherries (cut into quarters) 1 1/3 cups
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1/2 lbcandied pinapple coarsely chopped (1 cup)
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1/2 lbpitted dted coarsely snipped (1 1/2 cups)
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1 Tbspall-purpose flour
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4 1/3 cchopped pecans
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4 ozflaked coconut (about 1 1/4 cup)
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1 can(s)sweetened condensed milk (14 oz)
How to Make Texas Pecan Candy Cake
- Preheat oven to slow 250. Grease and flour 9" tube pan with removable bottom, set pan aside.
- 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.
- 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.