Piña colada fruitcake

Ingredients:

1 lb. dates, chopped
1 lb. glazed cherries, halved
2 lb. pecans, chopped
1/2 lb. shredded coconut
1 lb. glazed pineapple, cut in pieces
1 (14 oz.) can sweetened condensed milk
1 tsp. rum extract

Directions:

1. Preheat oven to 275 degrees.
2. Grease three 9x5 inch loaf pans.
3. Mix dates, cherries, pecans, coconut and pineapple in a large bowl.
4. Add milk and rum extract, continuing to mix.
5. Pack very tightly in prepared pans.
6. Bake for 1 1/2 hours. Remove from oven when a fork or toothpick inserted into the cake comes out clean.
7. Store in foil in refrigerator.