1/2 pound candied red cherries cut in quarters
1/2 pound candied pineapple, coarsely chopped
1/2 pound pitted dates, cut up well
4 1/2 cups coarsely chopped pecans
1 1/4 cup flaked coconut, about 1 1/4 cup.
1 cup sweetened condensed milk 1 tablespoon flour Preheat oven to 250.
Grease and flour 9 x 3 inch tube pan.
Combine cherries, pineapple, and dates in a large bowl. Sprinkle with flour.
Toss to coat well.
Add pecans and coconut.
Toss to mix.
Add milk. Stir to mix well. Spoon evenly in pan. Pack tightly and smooth top.
Bake for 1 1/2 hours.
Cool on rack. Remove from pan. Wrap in foil.
Can be refrigerated for at least 2 weeks. Cuts best when cold.