Texas Pecan Candy Cake

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This cake should be made at least two weeks ahead to allow the flavors to blend. Hint: I cheat and use the date pieces coated with sugar (instead of regular pitted dates), just taking off most of the sugar by rubbing them in my hands.

1 to 9 - inch tube pan


  • 1 ½ cups red and green candied cherries, quartered

  • 1 cup candied pineapple, coarsely chopped

  • 1 ½ cups dates, pitted and chopped

  • 1 tablespoon all-purpose flour

  • 4 ⅓ cups chopped pecans

  • 1 ½ cups flaked coconut

  • 1 (14 ounce) can sweetened condensed milk


  1. Preheat oven to 250 degrees F (120 degrees C). Grease and flour a 9 inch tube pan with a removable bottom.

  2. Combine cherries, pineapple, and dates; sprinkle with flour, and toss to coat. Add pecans and coconut; mix thoroughly by tossing. Stir in the sweetened condensed milk, mixing well. Spoon into prepared pan, and smooth the top.

  3. Bake for 1 1/2 hours. Cool the cake in pan on a wire rack. When completely cool, remove from pan. Wrap in foil tightly. Refrigerate. Cut cake when cold.

Nutrition Facts (per serving)

473 Calories
29g Fat
53g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 473
% Daily Value *
Total Fat 29g 37%
Saturated Fat 6g 29%
Cholesterol 10mg 3%
Sodium 75mg 3%
Total Carbohydrate 53g 19%
Dietary Fiber 5g 19%
Total Sugars 44g
Protein 6g
Vitamin C 1mg 6%
Calcium 110mg 8%
Iron 1mg 7%
Potassium 375mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.