3 c. pecans, chopped
2 sm. boxes coconut
3 rings candied pineapple
2 boxes dates
1 lb. cherries (candied)
1 can Eagle Brand condensed milk
1 tbsp. vanilla
1/2 c. flour

Cut everything and mix well. Add milk, vanilla, and flour. Line a tube pan with oiled brown paper. (I use a clean brown grocery bag, measure pan size and cut it to size. I use oil or shortening to oil paper.) Pack mixture lightly into paper lined tube pan. Bake 30 minutes at 250 degrees and 30 minutes at 350 degrees. Cool a little. Invert cake on rack and remove paper. Place on cake plate and cool before serving. It keeps well (at room temperature) for several days. Simply rich and delicious!