Photo: David Holifield
Texas Pecan Candy Cake
7 ingredients
1 - 9 inch tube pan
openrecipes
"This cake should be made at least two weeks ahead to allow the flavors to blend. Hint: I cheat and use the date pieces coated with sugar (instead of regular pitted dates), just taking off most of the sugar by rubbing them in my hands."
Estimated Nutrition (whole recipe, rough)
1318
Calories
29g
Protein
57g
Fat
183g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Milk | 1 cup (244ml) whole | 149 |
| Cherry | 1 cup (138g) | 87 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Date | 1 date (24g) medjool | 66 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups red and green candied cherries, quartered
- 1 cup candied pineapple, coarsely chopped
- 1 1/2 cups dates, pitted and chopped
- 1 tablespoon all-purpose flour
- 4 1/3 cups chopped pecans
- 1 1/2 cups flaked coconut
- 1 (14 ounce) can sweetened condensed milk
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes