1 lb. shelled pecans
1 lb. red candied cherries
1/2 lb. yellow candied pineapple
1/2 lb. green candied pineapple
1 lb. pitted dates
1 can cocoanut, flaked (regular size)
1 can Eagle Brand milk
Dash of salt
Chop all fruit into small pieces. Mix all ingredients well. Grease pan,
then line with wax paper. Pack into tube pan or 2 loaf pans. Bake in
preheated oven at 250 for 1 hour. Cool and turn cake out on a platter.