Fantastic Fruitcake
Yield
1 cakePrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | cups |
pecans
chopped |
|
| 3 ½ | cups |
walnuts
chopped |
|
| 2 | pounds |
dates
chopped |
|
| 1 | pound |
candied cherries
cut up |
|
| 1 | pound |
candied pineapple
cut up |
|
| 28 | ounces |
milk, sweetened condensed
|
|
| 2 | cans |
coconut
shredded, (4 ounces) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | l |
pecans
chopped |
|
| 828 | ml |
walnuts
chopped |
|
| 907.2 | g |
dates
chopped |
|
| 453.6 | g |
candied cherries
cut up |
|
| 453.6 | g |
candied pineapple
cut up |
|
| 809.2 | ml/g |
milk, sweetened condensed
|
|
| 2 | cans |
coconut
shredded, (4 ounces) |
*
|
Directions
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 225F about 1½ 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.
