Pina Colada Fruitcake

Ingredients

• 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

Instructions

1. Heat oven to 275 degrees F. Grease three 9 x 5 inch loaf pans.
2. Mix dates, cherries, pecans, coconut and pineapple in a large bowl.
3. Add milk and rum extract, continuing to mix.
4. Pack very tightly into prepared pans.
5. Bake for 1 1/2 hours.
6. Remove from oven when a fork or wooden pick inserted into the cake comes out clean.
7. Store in foil in refrigerator.