Make at least two weeks ahead so flavors can mellow.
Bake at 250 degrees for 1 1/2 hours.
1/2 pound candied red cherries, cut in quarters
1/2 pound candied pineapple, coarsly chopped
1/2 pound pitted dates, coarsly snipped
1 tablespoon all-purpose flour
1 pound coarsly chopped pecans
4 ounces flaked coconut
1 can (14 ounces) sweetened condensed milk
Preheat oven to slow (250 degrees). Grease and flour 9x3-inch tube pan with removable bottom; set pan aside. Combine cherries, pineapple and dates in very large bowl. Sprinkle with flour; toss to coat well. Add pecans and coconut; toss to mix. Add milk; sitr to mix well. Spoon evenly into prepared pan, smoothing top. Bake in preheated slow over (250 degrees) 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.