Evie's fruitcake

Yield: 8 servings

Measure Ingredient
4½ cup Chopped pecans
3½ cup Chopped walnuts
2 pounds Dates, chopped
1 pounds Candied cherries, cut up
1 pounds Candied pineapple, cut up
28 ounces Sweetened condensed milk
2 cans 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 1½ 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

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