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

Preheat oven to 250 degrees (cook slow). Grease and flour a 9 x 13 inch tube pan with removable tube set aside. Combine cherries, pineapple, dates, pecans and coconut in large pan. Sprinkle with flour mix well. Add condensed milk and mix well. Spoon evenly into prepared pan smoothing top. Bake in preheated oven at 250 degrees for 1 1/2 hours. Cool in pan, when cool, remove from pan, wrap tightly in foil and refrigerate for at least 2 weeks. This cake will slice thin.