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TEXAS FRUIT CAKE 
1 1/3 c. candied red cherries, cut in quarters
1 c. candied pineapple, coarsely chopped
1 1/2 c. pitted dates, coarsely snipped
1 tbsp. all-purpose flour
1 lb. coarsely chopped pecans
4 oz. flaked coconut
1 can sweetened condensed milk

Preheat oven to 250 degrees. Grease and flour tube pan with removable bottom.

Combine cherries, pineapple and dates in very large bowl. Sprinkle with flour; toss to coat well. Add pecans and coconut and mix well. Add sweetened condensed milk; stir well. Spoon evenly into prepared pan, smoothing top.

Bake for 1 1/2 hours. Cool in pan on rack. Remove from pan. Wrap tightly in foil. Refrigerate at least 2 weeks. Cake cuts best when cold. Slice very thin with serrated knife.

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