Source: Mrs. Betty Little

Category: Dessert

Type: Cakes

Classifications: Cakes, Brownies,Pies & Pu

Qty Measure Ingredient

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1 pound candied cherries

1 pound candied pineapple

1 pound (4 cups) pecans

1 can Eagle Brand milk

1 1/2 cups flour

Instructions: Toast pecans @ 250* for 1 hour.

Mix fruit and nuts. Add the flour. Mix well. Pour milk over fruit, nut & flour mixture.

Oil loaf pans and dust with flour.

Pack cake into pan tightly.

Scrape milk can and pour over decorated top (with cherries and pecans).

Bake at 325* about 1 hour.

Staging:

Variations:

Background: Note: Reserve cherries and nuts (raw) for tope Resere 1/4 inch of milk for top.

Serves: 0

Yields: 2 loaves

Food Exchanges: