Recipe - Caramel Fruit Cake

1 pound Dates
1/8 pound Citron
2 cup Pecans
4 sl Crystallized pineapple
One fourth pound Crystallized cherries
1/8 pound Orange peel
1 pn Salt
1 cn (3.5oz) coconut
1 cn (14oz) 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 heavyduty 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 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.