Pina Colada Fruitcake Ingredients
1 pound dates, chopped
1 pound glazed cherries, halved
2 pounds pecans, chopped
1/2 pound shredded coconut
1 pound glazed pineapple, cut into pieces
1 (14 ounce) can sweetened condensed milk
1 teaspoon rum extract Instructions
Heat oven to 275 degrees F. Grease three 9 x 5-inch loaf pans.
Mix dates, cherries, pecans, coconut and pineapple in a large bowl.
Add milk and rum extract, continuing to mix.
Pack very tightly into prepared pans.
Bake for 1 1/2 hours.
Remove from oven when a fork or wooden pick inserted into
the cake comes out clean.
Store in foil in refrigerator.
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