Texas Pecan Candy Cake5 Reviews
“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.
Original recipe yields 1 - 9 inch tube pan
- 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.
Amount Per Serving (14 total)
- 473 cal
- 29 g
- 53.3 g
Based on a 2,000 calorie diet
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."
"For those of you who love fruit cake, this is quick and easy and moist! Very dense with sweet fruit. Everyone who loves fruit cake in my family loved it this Christmas! It's a keeper...." See more"
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