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Texas Pecan Candy Cake

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Recipe Summary Texas Pecan Candy Cake

This cake should be made at least two weeks ahead to allow the flavors to blend. Hint: I cheat and use the date pieces coated with sugar (instead of regular pitted dates), just taking off most of the sugar by rubbing them in my hands.

Ingredients | Hob Cheats Pc

1 ½ cups red and green candied cherries, quartered

1 cup candied pineapple, coarsely chopped

1 ½ cups dates, pitted and chopped

1 tablespoon all-purpose flour

4 ⅓ cups chopped pecans

1 ½ cups flaked coconut

1 (14 ounce) can sweetened condensed milk

Directions

Preheat oven to 250 degrees F (120 degrees C). Grease and flour a 9 inch tube pan with a removable bottom.

Combine cherries, pineapple, and dates; sprinkle with flour, and toss to coat. Add pecans and coconut; mix thoroughly by tossing. Stir in the sweetened condensed milk, mixing well. Spoon into prepared pan, and smooth the top.

Bake for 1 1/2 hours. Cool the cake in pan on a wire rack. When completely cool, remove from pan. Wrap in foil tightly. Refrigerate. Cut cake when cold.

Info | Hob Cheats Pc

Servings: 14 Yield: 1 - 9 inch tube pan

TAG : Texas Pecan Candy Cake

Desserts, Nut Dessert Recipes, Pecan Dessert Recipes,