Fruit cake (flowerless)

Yield: 1 Servings

Measure Ingredient
4½ cup Pecans; Chopped
3½ cup Walnuts; Chopped
2 pounds Dates; Chopped
1 pounds Candied Cherries; Cut 1 Inch Thick
1 pounds Candied Pineapple
2 Whole 13 Oz. Cans Sweetened Condensed Milk
2 Whole 4 Oz. Cans Shredded Coconut
Any Citrus Can Be Added

1. Mix all ingredients and place in greased and floured tube or fruit cake pan.

2. Bake at 225 degrees for 1½ hours or until no milk oozes when top of cake is pressed.

3. Cool in pan and turn out on foil. Wrap tightly.

4. Refrigerate or freeze for one month.

Makes one 8 pound cake.

Recipe by: diane@...

Posted to recipelu-digest Volume 01 Number 196 by "Diane Geary" <diane@...> on Nov 4, 1997

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