Texas Candy Cake

Directions

1. 1
   Make two weeks prior to serving.
2. 2
   Preheat oven to 250 degrees F. Grease and flour 10 inch bundt pan or tubed pan with removable bottom.
3. 3
   Combine cherries, pineapple and dates in large bowl. Sprinkle with flour; toss to coat well.
4. 4
   Add pecans and coconut; toss to mix.
5. 5
   Add milk and mix well.
6. 6
   Spoon into prepared pan, smooth out top.
7. 7
   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.
8. 8
   Keep in an air-tight container in the refrigerator for up to a month.