1 lb. candied cherries
1 lb. candied pineapple
1 lb. pitted dates
1 lb. pecans
4 cans coconut or 2 pkgs. (7 1/2 oz. size)
3 tbsp. flour
2 cans Eagle brand milk

Chop fruit and nuts in a large mixing bowl. Add coconut and mix well. Add flour and mix well, then add milk, mixing well. Pack firmly in 10 inch lightly greased spring form tube pan. Line bottom with greased wax paper. Bake 1 1/2 hours at 300 degrees. Remove rim of pan, when barely warm. Remove tube bottom and wax paper from cake. Can decorate top of cake with pecans and cherry halves before baking.