For those who prefer fruits and nuts to batter, and very little work, this simple cake is appropriately named.
Ingredients
- 2 ½ pounds whole candied cherries
- 1 pound dates, pitted and halved
- 6 slices candied pineapple, cut in chunks
- 4 ounces dried coconut
- 2 cups pecan halves
- ¼ teaspoon salt
- ½ teaspoon vanilla
- 1 14-ounce can condensed milk
- Nutritional Information
Nutritional analysis per serving (10 servings)
600 calories; 26 grams fat; 10 grams saturated fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 92 grams carbohydrates; 10 grams dietary fiber; 77 grams sugars; 8 grams protein; 13 milligrams cholesterol; 114 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 loaf pans
Preparation
- Mix all ingredients thoroughly in a large bowl.
- Grease two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans and line with greased wax paper. Press the mixture firmly into the pans. Cover with buttered wax paper.
- Bake at 350 degrees for 30 minutes. Reduce the heat to 325 and bake for 20 to 30 minutes longer. Cool the cakes on wire racks. Loosen around the sides with a spatula and invert on wire rack. While they are still warm, remove the wax paper carefully. Cool completely. Wrap in aluminum foil and refrigerate.
- To serve, slice thickly with a very sharp knife. Cut slices into smaller pieces.
1 hour 15 minutes
Dining and Cooking