Categories: Cakes, Fruits/nuts 
      Yield: 8 servings 
  
  4 1/2 c  Chopped pecans 
  3 1/2 c  Chopped walnuts 
      2 lb Dates, chopped 
      1 lb Candied cherries, cut up 
      1 lb Candied pineapple, cut up 
     28 oz Sweetened condensed milk 
      2 cn Shredded coconut (4-oz) 
  
  Combine pecans, walnuts, dates, cherries (reserve a few whole cherries for 
  decoration), pineapple, condensed milk and coconut. Mix with hands. Turn 
  into greased and floured 10-inch tube pan. Bake at 225F about 1 1/2 hours. 
  (Cake is done when no milk oozes out when pressed with finger.) Decorate 
  with reserved cherries, if desired. Let cool. Turn out on foil and wrap 
  snugly. Store in refrigerator or freezer about 1 month before serving. 
  Makes 1 10-inch cake