Christmas Fruitcake

1 lb candied pineapple, diced

1 lb candied cherries

1 lb pitted dates, cut

7 cups broken pecans

1 cup presifted flour

1/2 tsp salt

1/4 tsp ground cloves

1/4 tsp allspice

2 cups condensed milk

1 cup moist flaked coconut

Preheat oven to 300 degrees. Line a two 2 pound loaf pans with parchment

paper. Grease the paper. In a mixing bowl, combine the pineapple, cherries,

dates and pecans Sift together the flour, salt and spices over the fruit mixture.

Add the milk and coconut; mix thoroughly. Spoon into pans. Bake in the preheated

oven for 1 1/4 hours. Remove from pans; cool on a wire rack. Wrap in aluminum

foil, for up to 1 year.