Caramel fruit cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dates |
| ⅛ | pounds | Citron |
| 2 | cups | Pecans |
| 4 | slices | Crystallized pineapple |
| ¼ | pounds | Crystallized cherries |
| ⅛ | pounds | Orange peel |
| 1 | pinch | Salt |
| 1 | can | (3.5-oz) coconut |
| 1 | can | (14-oz) condensed milk |
Directions
Chop fruits, but not too fine. Mix all ingredients thoroughly with hands.
Line oblong loaf pan, sides and bottom, with heavy brown paper, well greased. Firmly pack pan with cake mixture, using hands to press into pan.
Bake at 250 for 2 hours or until light brown. Remove from pan while cake is still warm. Wrap in waxed paper, then in heavy-duty foil. Store in refrigerator.
MRS HELEN BEMIS BLACK
ARLINGTON HEIGHTS, IL
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .