Evie's Fruitcake

Not your usual fruitcake, this one is a family favorite.

Thanks Snixie

4 1/2 cups chopped pecans
3 1/2 cups chopped walnuts
2 pounds dates, chopped
1 pound candied cherries, cut up
1 pound candied pineapple, cut up
2 (14 oz. each) cans sweetened condensed milk
2 (4 oz. each) cans shredded coconut

Combine pecans, walnuts, dates, cherries (reserve a few whole cherries for decoration), pineapple, condensed milk and coconut. Mix with hands. Turn into a greased and floured 10 inch tub pan. Bake at 225 degrees about 1 1/2 hours. Cake is done when no milk oozes out when pressed with finger. Decorate with reserved cherries, if desired. Let cool. Turn out on foil and wrap snugly. Store in refrigerator or freezer about 1 month before serving.

Honest, this is really good!