Caramel fruit cake

1 Servings

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

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, .

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