Texas Candy Cake

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READY IN: 1hr 30mins
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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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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