1/2 lb. candied cherries, quartered (1 1/3 c.)
1/2 lb. candied pineapple, chopped (1 c.)
1/2 lb. pitted dates (1 1/2 c.)
1 tbsp. flour
4 1/3 c. chopped pecans
4 oz. flaked coconut (1 1/4 c.)
1 (14 oz.) can sweetened condensed milk

Bake at 250 degrees for 1 1/2 hours. 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. Add pecans and coconuts. Toss to mix. Add milk and stir to mix well. Spoon evenly into prepared pan, smoothing top. Cool in pan on rack. Remove from pan. Wrap in foil, tightly. Refrigerate for at least 2 weeks. Slices best when cold, with a serrated knife.