Pina Colada Fruitcake

1 pound dates, chopped
1 pound glazed cherries, halved
2 pounds pecans, chopped
1/2 pound shredded coconut
1 pound glazed pineapple, cut into pieces
1 (14 ounce) can sweetened condensed milk
1 teaspoon rum extract

Heat oven to 275 degrees F. Grease three 9 x 5-inch loaf pans.

Mix dates, cherries, pecans, coconut and pineapple in a large bowl. Add milk and rum extract, continuing to mix. Pack very tightly into prepared pans. Bake for 1 1/2 hours. Remove from oven when a fork or wooden pick inserted into the cake comes out clean. Store in foil in refrigerator.