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 Preheat 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.