4 1/2 cups of chopped pecans 3 1/2 cups of chopped walnuts 2 pounds of dates, chopped 1 pound of candied cherries, cut up 1 pound of candied pineapple, cut up 28 ounces of sweetened condensed milk two 4 ounce cans of shredded coconut
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 225ºF. about 1 1/2 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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