Texas Pecan Candy Cake Best Family Recipes
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| Texas Pecan Candy Cake |
"This cake have to be made as a minimum two weeks in advance to permit the flavors to blend. Hint: I cheat and use the date portions lined with sugar (instead of regular pitted dates), simply setting out maximum of the sugar by rubbing them in my arms."
Ingredients :
- 1 half of cups crimson and inexperienced candied cherries, quartered
- 1 cup candied pineapple, coarsely chopped
- 1 half of cups dates, pitted and chopped
- 1 tablespoon all-purpose flour
- 4 1/3 cups chopped pecans
- 1 half of cups flaked coconut
- 1 (14 ounce) can sweetened condensed milk
Instructions :
| Prep : | Cook : 14M | Ready in : |
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- Preheat oven to 250 levels F (one hundred twenty ranges C). Grease and flour a nine inch tube pan with a detachable bottom.
- Combine cherries, pineapple, and dates; sprinkle with flour, and toss to coat. Add pecans and coconut; mix thoroughly by tossing. Stir inside the sweetened condensed milk, mixing nicely. Spoon into prepared pan, and easy the pinnacle.
- Bake for 1 half of hours. Cool the cake in pan on a wire rack. When absolutely cool, take away from pan. Wrap in foil tightly. Refrigerate. Cut cake whilst cold.
Notes :
- Reynolds® Aluminum foil may be used to keep food moist, cook dinner it calmly, and make smooth-up easier.
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