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| TEXAS PECAN CANDY CAKE | |
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1 lb. candied red cherries (cut in 1/4) 1/2 lb. candied pineapple (cut in chunks) 1/2 lb. coarsely chopped dates 1 tbsp. all-purpose flour 4 1/3 c. coarsely chopped pecans 4 oz. flaked coconut (1 1/4 c.) 1 (14 oz.) can condensed milk Preheat oven to 250 degrees. Grease and flour 9 inch tube pan with removable bottom. Combine cherries, pineapple, dates in large bowl. Sprinkle with 1 tablespoon flour. Toss to coat well; add pecans, coconut, toss to mix well. Add condensed milk; stir to mix well. Spoon evenly into pan smoothing out all over. Bake in preheated oven for 1 1/2 hours. Cool in pan on rack. When cool, remove from pan. Wrap tightly in foil. Refrigerate at least 2 weeks for best flavor. | |
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recipe reviews #50712
Virginia Frisbee (Indiana) says:
I substitute Gluten Free flour in this recipe and it is delicious. I also bake this in a silicone pan that has four rectangular pans (like small bread pans). Turns out great. My favorite. This year I poured a bit of rum over the tops, stored them upside down to soften the tops because I let them cool in oven. (big mistake I think) Will find out in 2 weeks if it makes much difference.
#186615
Janene Grace (Indiana) says:
By far the best ever!!! My favorite. To make gluten free substitute GF flour, I also used Oat Flour.
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