Fruit Cake (Flowerless) |
 |
| Course : |
Cakes |
| From: |
HungryMonster.com |
| Serves: |
1 |
|
| |
Ingredients:
| 4 1/2 |
cups |
pecans -- chopped |
| 3 1/2 |
cups |
walnuts -- chopped |
| 2 |
pounds |
dates -- chopped |
| 1 |
pound |
candied cherries -- cut 1 inch thick |
| 1 |
pound |
candied pineapple |
| 2 |
cans |
sweetened condensed milk -- 13 oz. whole |
| 2 |
cans |
shredded coconut -- 4 oz. whole |
| 1 |
medium |
any citrus can be added. |
|
| |
Preparation:
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. |
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Nutritional Information:
10634 Calories (kcal); 633g Total Fat; (50% calories from fat); 209g Protein; 1208g Carbohydrate; 207mg Cholesterol; 1028mg Sodium |