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Fruitcake

1 pound pitted dates, cut in pieces

1 pound glazed cherries, halved

2 pounds pecans, chopped

1/2 pound shredded coconut

1 pound glazed pineapple, cut in pieces

1 (14-ounce) can sweetened condensed milk

1 teaspoon vanilla extract

1. Grease three 8 x 3 3/4 x 2 1/12-inch loaf pans. Preheat oven to 275*F (135*C).
2. Mix dates, cherries, pecans, coconut and pineapple in a large bowl. Add milk and vanilla, continuing to mix.
3. Pack very tightly in prepared pans. Bake for 1 1/2 hours.

Makes 3 (2-pound) fruitcakes.