4 1/2 c. chopped pecans
3 1/2 c. chopped walnuts
2 lb. chopped date
1 lb. candied cherries, cut up
1 lb. candied pineapple, cut up
2 (14 oz.) cans sweetened condensed milk
2 (4 oz.) cans shredded coconut

Combine pecans, walnuts, dates, cherries (reserve a few whole cherries for decorations), pineapple, condensed milk and coconut. Mix with hands. Turn into greased and floured 10 inch tube pan. Bake at 225 degrees about 1 1/2 hours (cake is done when no milk oozes out when pressed with finger).

Decorate with reserved cherries if desired. Cool. Turn out onto foil and wrap snugly. Store in refrigerator or freezer about 1 month before serving.