Pecan Fruitcake

2 lg. containers mixed fruit
2 tbsp. flour
4 1/2 c. pecans
1 1/4 c. coconut
1 can sweetened condensed milk
Some dates and raisins may be used

Preheat oven to 250 degrees. Grease and flour pan with removeable bottom. Put fruit, pecans and coconut in bowl and stir in flour until everything is coated. Then pour milk over and stir. Pour into pan. Bake 1 1/2 hours. Wrap tightly; refrigerate for 2 weeks. Slice thin with serrated knife.

Pecan Fruitcake printer friendly version located here. (Just the recipe. Nothing else.)
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