Texas Candy Cake Recipes

TEXAS CANDY CAKE

Steps:

• Make two weeks prior to serving.
• Preheat oven to 250 degrees F. Grease and flour 10 inch bundt pan or tubed pan with removable bottom.
• Combine cherries, pineapple and dates in large bowl. Sprinkle with flour; toss to coat well.
• Add pecans and coconut; toss to mix.
• Add milk and mix well.
• Spoon into prepared pan, smooth out top.
• Bake for 1-1/2 hours. Cool in pan on rack. Remove from pan and wrap tightly in foil or place in an air-tight container. Refrigerate for at least 2 weeks to mellow flavors.
• Keep in an air-tight container in the refrigerator for up to a month.

TEXAS PECAN CANDY CAKE RECIPE

Steps:

• 1/2 pound candied cherries 1/2 pound candied pineapple 1/2 pound chopped dates - Sprinkle 2 tablespoons flour over fruit. - Add: 4 cups pecans 4 ounces (1 1/2 cups) coconut 1 can Eagle Brand milk - Mix with hands and press in a greased loaf pan. Bake 1 1/2 hours at 250deg. - NOTE: Line bottom of pans with greased wax paper. I seem to have better luck if I use 2 pans.

TEXAS PECAN CANDY CAKE

Steps:

• 1. Preheat oven to slow 250. Grease and flour 9" tube pan with removable bottom, set pan aside.
• 2. Combine cherries, pineapple and dates in a very large bowl. Sprinkle with flour, toss to coat well. Add pecans and coconut and toss to coat. Add sweetened condensed milk, stir to mix well. Spoon evenly into prepared pan.
• 3. 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 and enjoy this sweet treat.