1-1/3 cups candied red cherries, quartered
1 cup candied pineapple, coarsely chopped
1-1/2 cups pitted dates, coarsely chopped
1 tablespoon flour
4-1/3 cups coarsely chopped pecans
4 ounces flaked coconut
1 14 ounce can sweetened condensed milk
Preheat oven to 250 degrees F. Grease and flour 10 inch cheesecake or tube pan
with removable bottom. Combine cherries, pineapple and dates in large bowl. Sprinkle
with flour; toss to coat well. Add pecans and coconut; toss to mix. Add milk and mix well.
Spoon into prepared pan, even top.
Bake for 1-1/2 hours. Cool in pan on rack. Remove from pan and wrap tightly in foil.
Refrigerate for at least 2 weeks.
Cut into single sized servings.