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Fruitcake

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
28 ounces sweetened condensed milk
8 ounces shredded coconut

Combine all ingredients and mix well with hands. Turn into a greased and floured 10-inch tube pan. Bake at 225 degrees F for about 1 1/2 hours. Cake is done when no milk oozes out when pressed with finger.

Decorate with maraschino cherries, if desired. Let cool. Turn out on foil and wrap snugly. Store in refrigerator or freezer about 1 month before serving.

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