A Good Fruitcake

I am not the biggest fan of traditional fruitcake. But I love this variation.

½ pound candied cherries, diced

½ pound candied pineapple, diced

2 cups chopped pecans

1 pound chopped dates

1 (14-ounce) can sweetened condensed milk

1 (7-ounce) package flaked coconut

¼ teaspoon salt

Preheat the oven to 325 degrees. Line a 9 x 5 x 3-inch loaf pan with a brown paper bag cut to fit the pan. Grease and flour the paper. Set aside. In a large bowl mix the cherries, pineapple, pecans, dates, condensed milk, coconut, and salt, stirring to incorporate all the ingredients. Butter your hands and pack the mixture into the loaf pan. It is important to pack the mixture tightly, pressing down with the palms of your hands to accomplish this. Bake for 1 hour. Let cool in the pan. Remove from the pan and peel the paper from the cake. When completely cooled, wrap in plastic wrap and then in foil.

Makes 1 fruitcake or 24 servings.

NOTE: This will keep for up to four months and in the freezer for even longer.