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.) or you can use 1 1/2 c. white raisins
2 1/2 tbsp. all-purpose flour
4 1/3 c. coarsely chopped pecans (1 lb., shelled)
4 oz. flaked coconut (about 1 1/4 c.)

Preheat oven to slow (250 degrees). Grease and flour 9x3 inch tube pan with removable bottom. Set pan aside. Combine cherries, pineapple and dates (or raisins) in very large bowl. Sprinkle with flour; toss to coat well. Add pecans and coconut; toss to mix. Stir to mix well.

Spoon evenly into prepared pan, smoothing top. (Batter is very thick.) 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.