Fruit Cake (Flowerless)

Title:
Fruit Cake (Flowerless)

Yield:
1 Servings

Categories:
Cakes,
Gifts




Ingredients:





 4 1/2 c  Pecans; Chopped


 3 1/2 c  Walnuts; Chopped


     2 lb Dates; Chopped


     1 lb Candied Cherries; Cut 1 Inch


          -Thick


     1 lb 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 1/2 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 recipelu-digest Volume 01 Number 196 by "Diane Geary"


 
on Nov 4, 1997