Texas Pecan Candy Cake(Make at Least 2 Weeks Ahead so Flavors Can Mellow.)
Texas Pecan Candy Cake(Make At Least 2 Weeks Ahead So Flavors Can Mellow.) is an moderately easy dinner. Made with 1/2 lb. candied red cherries, cut in quarters (1 1/3 c.), 1/2 lb. candied pineapple, coarsely chopped (1 c.), 1/2 lb. pitted dates, coarsely snipped (1 1/2 c.), 1 tbsp. all-purpose flour and 4 1/3 c. coarsely chopped pecans (1 lb.), shelled, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
🔗 Recipe adapted from RecipeNLG-Full
Preheat oven to 250°.
Grease and flour 9 x 13-inch tube pan with removable bottom.
Set aside.
Combine cherries, pineapple and dates in a very large bowl.
Sprinkle with flour.
Toss to coat well; add pecans and coconut and toss to mix.
Add sweetened condensed milk; stir to mix well.
Spoon evenly into prepared pan, smoothing top.
Bake in preheated 250° oven for 1 1/2 hours.
Cool in pan on rack.
Remove from pan.
Wrap tightly in foil. Refrigerate at least 2 weeks.
Cake cuts best when cold.
Slice very thin with serrated knife.
🍷 Perfect Pairings
Complete your meal with these
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