“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.” - by Pat K.
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch tube pan
Directions
- Preheat oven to 250 degrees F (120 degrees C). Grease and flour a 9 inch tube pan with a removable bottom.
- 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.
- 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.
Nutrition
Amount Per Serving (14 total)
- Calories
- 473 cal
- 24%
- Fat
- 29 g
- 45%
- Carbs
- 53.3 g
- 17%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"This came out great and was a hit with our guest! I used 2 tablespoons of flour to coat the fruit, as I'm used to making the traditional Texas Pecan Cake and knew it needed to be coated in flour a bi..." See moret more to give a good mixing."
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