Recipe - Fruit Cake (Flowerless)

4 One half cup Pecans; Chopped
3 One half cup Walnuts; Chopped
2 pound Dates; Chopped
1 pound Candied Cherries; Cut 1 Inch
Thick
1 pound 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 1 One half 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@keyway.net

Posted to recipeludigest Volume 01 Number 196 by "Diane Geary"
diane@keyway.net on Nov 4, 1997