Make at least 2 weeks ahead so flavors will mellow. Bake at 250 degrees for 1 1/2 hours.

1/2 lb. candied red cherries (cut in quarters)
1/4 lb. candied pineapples (chopped coarsely)
1/4 lb. pitted dates (coarsely chopped)
1 tbsp. all purpose flour
5 c. chopped (coarsely) pecans
4 oz. flaked coconut
1 can (14 oz.) Eagle Brand Milk

Grease and flour tube pan. Combine cherries, pineapple and dates in large bowl. Sprinkle with flour, toss to coat well. Add pecans and coconut toss to mix. Add Eagle Brand Milk, stir to mix. Spoon evenly into prepared pan, smooth top. Bake in preheated slow oven 250 degrees for 1 half hour.

Wrap lightly in foil and refrigerate at least 2 weeks.