1/2 lb. candied red cherries, cut in quarters (1 1/3 c.)
1/2 lb. candied pineapple, coarsely chopped (1 c.)
1/2 lb. pitted dates, coarsely snipped (1 1/2 c.)
1 tbsp. all-purpose flour
4 1/3 c. coarsely chopped pecans (1 lb., shelled)
4 oz. flaked coconut (about 1 1/4 c.)
1 (14 oz.) can sweetened condensed milk

Preheat oven to slow (250 degrees). Grease and flour 9 x 3 inch tube pan with removeable bottom. Combine cherries, pineapple, and dates in very large bowl. Sprinkle with flour; toss to coat well. Add pecans and coconut; toss to mix. Add milk. Stir to mix well. Spoon evenly into prepared pan, smoothing top. Bake in preheated slow oven (250 degrees) for 1 1/2 hours. Cool in pan on rack. Remove from pan. Wrap tightly in foil. Refrigerate at least 2 weeks. Cake cuts best when cold. Slice very thin with serrated knife.