Texas Pecan Candy Cake Tasty Recipes

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Texas Pecan Candy Cake

"This cake ought to be made as a minimum weeks beforehand to allow the flavors to blend. Hint: I cheat and use the date portions covered with sugar (in preference to normal pitted dates), just setting out most of the sugar via rubbing them in my hands."

Ingredients :

1 half of cups crimson and inexperienced candied cherries, quartered
1 cup candied pineapple, coarsely chopped
1 half cups dates, pitted and chopped
1 tablespoon all-cause flour
four 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 degrees F (a hundred and twenty tiers C). Grease and flour a nine inch tube pan with a removable backside.
Combine cherries, pineapple, and dates; sprinkle with flour, and toss to coat. Add pecans and coconut; blend very well via tossing. Stir inside the sweetened condensed milk, mixing nicely. Spoon into prepared pan, and clean the pinnacle.
Bake for 1 half 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 whilst cold.

Notes :

Reynolds® Aluminum foil can be used to hold meals moist, cook dinner it frivolously, and make easy-up less difficult.

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