---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Texas Candy Cake
 Categories: Cakes, Desserts
      Yield: 12 Servings
 
      8 oz Candied cherries; quartered
      8 oz Candied pineapple; chopped
      8 oz Dates; chopped
      8 oz Coconut (approximate)
  4 1/2 c  Nuts, walnuts, pecans, etc.
      3 tb Flour
      1 cn Condensed milk
 
  Toss fruit and nuts with flour. Mix in milk thoroughly until all is
  well coated. Press into sprayed bread pans and bake at 250°F for
  1-1/2 hours, or until light brown. Let cool in pans until
  completely cool, then slice. Best if it mellows in refrigerator
  about 2 weeks.

  Recipe by Pat Empson
 
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