Texas Pecan Candy Cake(Make At Least 2 Weeks Ahead So Flavors Can Mellow.)  
["1/2 lb. candied red cherries, cut in quarters (1 1/3 c.)", "1/2 lb. candied pineapple, coarsely chopped (1 c.)", "1/2 lb. pitted dates, coarsely snipped (1 1/2 c.)", "1 Tbsp. all-purpose flour", "4 1/3 c. coarsely chopped pecans (1 lb.), shelled", "4 oz. flaked coconut (about 1 1/4 c.)", "1 can sweetened condensed milk"]
["Preheat oven to 250\u00b0.", "Grease and flour 9", "x 13-inch tube pan with removable bottom.", "Set aside.", "Combine cherries, pineapple and dates in a very large bowl.", "Sprinkle with flour.", "Toss to coat well; add pecans and coconut and toss to mix.", "Add sweetened condensed milk; stir to mix well.", "Spoon evenly into prepared pan, smoothing top.", "Bake in preheated 250\u00b0 oven for 1 1/2 hours.", "Cool in pan on rack.", "Remove from pan.", "Wrap tightly in foil. Refrigerate at least 2 weeks.", "Cake cuts best when cold.", "Slice very thin with serrated knife."]
["candied red cherries", "candied pineapple", "dates", "flour", "pecans", "flaked coconut", "condensed milk"]