Granny Rice's Traditional Fruitcake

This recipe can also be used to make drop cookies, just cut the recipe in half for approximately 20 cookies. Drop spoonfulls onto greased parchment paper on cookie sheet and check after 20 minutes. This is a delicious cake that is more chunky tasty fruit and nuts than cake!

• Ready In: 2 hrs
• Serves: 30

Ingredients

• 1  lb  candied red cherries
• 1  lb  candied green cherries
• 1  lb candied date
• 1  lb  candied pineapple
• 1  lb  chopped pecans
• 4 (8 ounce) packages flaked coconut
• 3  tablespoons all-purpose flour
• 2 (14 ounce)  sweetened condensed milk

Directions

1. Pre heat your oven to 300 degrees. Lightly grease a 10 inch tube pan and line the bottom with greased parchment paper, not wax paper it will melt into the cake.
2. In a large mixing bowl chop fruit and pecans.
3. Add the coconut and mix well with your hands.
4. Stir in flour and sweetened condensed milk.
5. Blend well, I use my hand for this as well, it is quite a thick mixture.
6. Pack mixture firmly into prepared tube pan.
7. Bake for 1 1/2 hours at 300 degrees. Remove from oven, run a knife around the edge of the pan. Whe the cake is just above room temperature remove the bottom of pan and paper from the cake.