Texas Pecan Candy Cake So Tasty

Thursday, August 23, 2012

Texas Pecan Candy Cake

"This cake should be made as a minimum two weeks beforehand to allow the flavors to blend. Hint: I cheat and use the date pieces covered with sugar (rather than everyday pitted dates), simply setting out most of the sugar through rubbing them in my arms."

Ingredients :

1 half of cups purple and inexperienced candied cherries, quartered
1 cup candied pineapple, coarsely chopped
1 1/2 cups dates, pitted and chopped
1 tablespoon all-cause flour
4 1/three cups chopped pecans
1 half cups flaked coconut
1 (14 ounce) can sweetened condensed milk

Instructions :

Prep :	Cook : 14M	Ready in :

Preheat oven to 250 tiers F (one hundred twenty stages C). Grease and flour a nine inch tube pan with a detachable backside.
Combine cherries, pineapple, and dates; sprinkle with flour, and toss to coat. Add pecans and coconut; blend very well by tossing. Stir in the sweetened condensed milk, blending well. Spoon into prepared pan, and clean the top.
Bake for 1 half of hours. Cool the cake in pan on a wire rack. When completely cool, get rid of from pan. Wrap in foil tightly. Refrigerate. Cut cake when cold.

Notes :

Reynolds® Aluminum foil can be used to maintain food moist, prepare dinner it lightly, and make easy-up less complicated.

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