Tis the Season

I bet you thought I was going to post something religous. Well I am religous about making this fruitcake every Christmas. It's good. There is one time many years ago that my mom sent one to me when I was in Italy for Christmas. I made it to me in Spain in June. It was still so good. If you make it you will enjoy it. Merry Christmas!

Fruit Cake

1 Can Sweetened Condensed Milk
1 lb. Pecans
1 lb. Dates without pits
1 14 oz. Package Sweetened Coconut, with some taken out. If you use too much coconut the cake will be dry

Mix all ingredients together in a large bowl, could be a mixing bowl or any other kind of bowl just needs to be a large bowl. Make sure all is mixed together good, with nothing left dry. Line a loaf pan with foil, spray foil with some Pam. Put yummy mixture into loaf pan and push down and compress with plastic wrap, (helps to keep cake together after cooked). Remove plastic wrap and lick, don’t be wasteful. Bake in pre-heated 350 degree oven for about 45 minutes. Check every now and then to make sure it’s okay. When done remove from oven and let cool. When cool remove loaf from pan. Sometimes you can use foil to wrap cake sometimes you can’t. Above all share and enjoy the best fruit cake you ever layed a lip on. (Just found out layed is not a word, guess spell check is not Southern) When you eat it think about my mom because this is her recipe.