• 48 whole graham crackers, 2 1/2-inch each
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp cloves
• 1/2 cup dates, chopped
• 1 cup walnuts
• 1/2 cup candied cherries
• 1/2 cup candied pineapple
• 2 Tbsp orange peel, finely chopped
• 1 cup raisins or dried cranberries, finely chopped
• 3 Tbsp orange juice or flavorings such as rum or brandy
• 1 cup of miniature marshmallows
• 1/2 cup unsweetened evaporated milk

1. Roll graham crackers into fine crumbs. Mix together with cinnamon, nutmeg, cloves, dates, walnuts, cherries, pineapple, orange peel, and raisins.
2. Combine orange juice, marshmallows and evaporated milk; then add to dry ingredients. Mix with spoon, then with hands until crumbs are moistened. Press firmly into pan and decorate with nuts and fruit.
3. Cover tightly. Chill two days before slicing. Keep in a cool place.
4. Makes one 2 1/4 pound fruitcake.

Note: The cake should be sticky and should be kept refrigerated.

You can use small loaf pans instead of a larger pan to make individual cakes for gifts. Wrap each in plastic wrap, then foil, and decorate with ribbons or bows.

(Handmaiden)