1/2 lb. cut candied cherries (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 1/2 c. coarsely chopped pecans
4 oz. flaked coconut (1 1/4 c.)
1 can Eagle Brand sweetened condensed milk

Preheat oven to slow 250 degrees. Grease and flour an angel food cake tube pan with removable bottom.

Combine cherries, pineapple and dates in large mixing bowl. Dust with flour, toss to cover well. Add pecans and coconut, toss to mix. Add sweetened condensed milk, stir to mix well.

Spoon into pan evenly. Bake at 250 degrees for 1 1/2 hours. Cool in pan on rack. Remove from pan. Wrap tightly in foil. Refrigerate at least 2 weeks. Slice with serrated knife.