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PECAN CANDY CAKE 
1/2 lb. candied red cherries (1-1/2 cups), cut in quarters
1/2 lb. candied pineapple (1 cup), coarsely chopped
1/2 lb. pitted dates (1-1/2 cups), coarsely snipped
1 tbsp. all-purpose flour
1-1/3 cups (1 lb.) chopped, shelled pecans
1 can sweetened condensed milk

Preheat oven to 250F. Grease and flour 9x3 inch tube pan with removable bottom. Combine cherries, pineapple, and dates in a very large bowl. Sprinkle with flour; toss to coat well. Add sweetened condensed milk; stir to mix well. Spoon evenly into prepared pan, smoothing the top.

Bake in preheated, slow oven for 1-1/2 hours. Cool in pan on rack. Remove from pan and wrap tightly in foil. Refrigerate at least 2 weeks. Slice very thin; slices best when cold.

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