Texas Candy Cake
- Ready In:
- 1hr 30mins
- Ingredients:
- 7
- Yields:
-
1 cake
ingredients
- 226.79 g candied red cherries, quartered
- 226.79 g candied pineapple, coarsely chopped
- 226.79 g pitted dates, coarsely chopped
- 14.79 ml flour
- 1025.14 ml coarsely chopped pecans
- 113.39 g flaked coconut
- 396.89 g can sweetened condensed milk
directions
- Make two weeks prior to serving.
- Preheat oven to 250 degrees F. Grease and flour 10 inch bundt pan or tubed pan with removable bottom.
- Combine cherries, pineapple and dates in large bowl. Sprinkle with flour; toss to coat well.
- Add pecans and coconut; toss to mix.
- Add milk and mix well.
- Spoon into prepared pan, smooth out top.
- Bake for 1-1/2 hours. Cool in pan on rack. Remove from pan and wrap tightly in foil or place in an air-tight container. Refrigerate for at least 2 weeks to mellow flavors.
- Keep in an air-tight container in the refrigerator for up to a month.
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RECIPE SUBMITTED BY
Chef Lulu13
United States
<p>I am an operator at a nuclear plant. I share a home with my husband, our three sons (5, 2, and 1 years old), my mother and three dogs. I love cooking when I have time to sit down and actually cook good, made-from-scratch food (instead of frozen pizza or Hamburger Helper). All shared meals in our house are gluten free, due to some members of our household having Celiac disease.</p>