Stained Glass Fruit Cake
|Sweetened condensed milk||28 Ounce (Two 14 Ounce Cans)|
|Whole red candied cherries||3⁄4 Pound|
|Whole green candied cherries||3⁄4 Pound|
|Assorted colors of candied pineapple||1 1⁄2 Pound, cut in to chunks|
|Light raisins||1 Pound|
|Whole pitted dates||1 Pound|
|Pecan halves||1 Pound|
|Walnut halves||1 Pound|
In large bowl, combine all ingredients; mix well.
Wash and dry four 16-ounce fruit or vegetable cans.
Butter cans and six 4 1/2 x 2 x 2 5/8/n-inch loaf pans.
Line loaf pans with foil; butter foil.
Press fruit mixture very firmly into cans and pans.
Bake in 275° oven for 45 minutes.
Cool cakes in pans; remove from pans.
(For cans, loosen sides; remove bottoms of cans and push cakes through.) Wrap in foil or clear plastic wrap and store in refrigerator.
Age several weeks to a year.
Makes 4 cylinder-shaped cakes and 6 loaf cakes.