1 lb. candied cherries
1 lb. candied pineapple
1 lb. pitted dates
1 lb. shelled pecans
4 cans coconut or 2 (7 1/2 oz. box) size
3 tbsp. flour
2 cans sweetened condensed milk

Chop fruit and nuts in a large mixing bowl. Add coconut and mix well with hands. Add flour mix, then add milk; mix well. Pack firmly in 10-inch lightly greased springform tube pan with bottom lined with greased wax paper. (If desired, decorate top with a few pecans and cherry halves.)

Bake 1 1/2 hours at 300 degrees. Remove from oven; run knife around edge and remove rim of pan. When barely warm remove tube bottom and wax paper from cake. Keeps indefinitely in refrigerator.