This cake should be made at least two weeks ahead to allow the flavors to blend. Hint: I cheat and use the date pieces coated with sugar (instead of regular pitted dates), just taking off most of the sugar by rubbing them in my hands.
Texas Pecan Candy Cake
- 1 1/2 cups red and green candied cherries, quartered
- 1 cup candied pineapple, coarsely chopped
- 1 1/2 cups dates, pitted and chopped
- 1 tablespoon all-purpose flour
- 4 1/3 cups chopped pecans
- 1 1/2 cups flaked coconut
- 1 (14 ounce) can sweetened condensed milk
1 Preheat oven to 250 degrees F (120 degrees C). Grease and flour a 9 inch tube pan with a removable bottom.
2 Combine cherries, pineapple, and dates; sprinkle with flour, and toss to coat. Add pecans and coconut; mix thoroughly by tossing. Stir in the sweetened condensed milk, mixing well. Spoon into prepared pan, and smooth the top.
3 Bake for 1 1/2 hours. Cool the cake in pan on a wire rack. When completely cool, remove from pan. Wrap in foil tightly. Refrigerate. Cut cake when cold.
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