Fruit Cake - No Bake
INGREDIENTS:
4 1/2 c Pecans; Chopped
3 1/2 c Walnuts; Chopped
2 lb Dates; Chopped
1 lb Candied Cherries; Cut 1 Inch
-Thick
1 lb Candied Pineapple
2 Whole 13 Oz. Cans Sweetened
-Condensed Milk
2 Whole 4 Oz. Cans Shredded
-Coconut
Any Citrus Can Be Added
4 1/2 c Pecans; Chopped
3 1/2 c Walnuts; Chopped
2 lb Dates; Chopped
1 lb Candied Cherries; Cut 1 Inch
-Thick
1 lb Candied Pineapple
2 Whole 13 Oz. Cans Sweetened
-Condensed Milk
2 Whole 4 Oz. Cans Shredded
-Coconut
Any Citrus Can Be Added
1. Mix all ingredients and place in greased and floured tube or fruit cake pan.
2. Bake at 225 degrees for 1 1/2 hours or until no milk oozes when top of cake is pressed.
3. Cool in pan and turn out on foil. Wrap tightly.
4. Refrigerate or freeze for one month.
Makes one 8 pound cake.
2. Bake at 225 degrees for 1 1/2 hours or until no milk oozes when top of cake is pressed.
3. Cool in pan and turn out on foil. Wrap tightly.
4. Refrigerate or freeze for one month.
Makes one 8 pound cake.