Texas Pecan Candy Cake
Texas Pecan Candy Cake is an moderately easy dinner. Made with 8 oz. candied red cherries, 8 oz. dates, pitted, 4 c. pecans, 14 fluid oz. milk (condensed and sweetened) and 8 oz. candied pineapple, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
🔗 Recipe adapted from RecipeNLG-Full
Preheat oven to slow (250°).
Grease and flour 9 x 3-inch tube pan with removable bottom; set pan aside.
Cut cherries in quarters.
Chop pineapple coarsely.
Coarsely snip the dates. Combine cherries, pineapple and dates in very large bowl. Sprinkle with flour; toss to coat well.
Add coarsely chopped pecans and coconut; toss to
Add sweetened condensed milk; stir to mix well.
Spoon evenly into prepared pan, smoothing top. Bake in preheated slow oven (250°) 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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