Re November 23, 2009 newsletter
Request from Dorothy for Texas Fruit Cake
The recipe below was found by doing a Google research. The recipe is very similar to one I have made for years. Mine is handwritten by my mom who is now deceased.

Also, Mom's had walnuts and mixed fruit. Think one could substitute favorite nuts and fruits
As wished. She also would make a glaze with liquor and brown sugar to pour over the cake and made it more moist. Have learned that if one soaks the candied fruits in a bit
Of wine or rum it makes for a softer fruit.
Brenda/South Alabama

Texas Fruit Cake

1 sm. Can coconut
1/2 lb. Candied pineapple
1/2 c. Flour
1/2 lb. Candied cherries
2 1/2 c. Pecans
1 can Eagle Brand condensed milk

Mix in order given. Spray miniature muffin pans with non-stick spray. Fill with cake batter. Place pan of water in bottom of oven while baking. Bake at 350 degrees for 30 to 35 minutes, until golden brown. Let set for 10 minutes before removing from pan.
Brenda/South Alabama

http://www.nancyskitchen.com