4 1/2 c Chopped pecans
3 1/2 c Chopped walnuts
2 lb Dates, chopped
1 lb Candied cherries, cut up
1 lb Candied pineapple, cut up
28 oz Sweetened condensed milk
2 cn Shredded coconut (4-oz)
Combine pecans, walnuts, dates, cherries (reserve a
few whole cherries for decoration), pineapple,
condensed milk and coconut. Mix with hands. Turn into
greased and floured 10-inch tube pan. Bake at 225F
about 1 1/2 hours. (Cake is done when no milk oozes
out when pressed with finger.) Decorate with reserved
cherries, if desired. Let cool. Turn out on foil and
wrap snugly. Store in refrigerator or freezer about 1
month before serving. Makes 1 10-inch cake
