Recipe - Mamaws Festive Fruit Cake

PART A
One half cup Evaporated milk
One half cup Finely cut marshmallows (16)
3 tablespoon Orange juice

PART B
4 Dozen 2 1/2" graham crackers
One fourth teaspoon Cinnamon
One fourth teaspoon Nutmeg
1/8 teaspoon Cloves (not whole cloves)

PART C
1 cup Seedless dark raisins (or
mix One half golden and 1/2
dark)
One half cup Finely cut dates
Three fourths cup Chopped walnuts

PART D
Three fourths pound Bulk or canned ready mixed
cut up candied fruit. (I
remember lots of cherries)

Line with waxed paper bottom and sides of a loaf or tupe pan that would
hold.45 cups of mix, which would make 2 One half lbs cake. Put part "A" into a
bowl and let stand until needed. Roll part "B" into crumbs. Put part "C"
into a large bowl the crumbs and... Add Three fourths bulk or canned ready mixed cut
up candied fruit. I remember lots of cherries) Add milk mixture. Mix with
spoon, then with hands till crumbs are moistened. Press firmly into pan.
Top with extra fruit and whole walnuts to make it pretty. Cover tightly.
Chill 2 days before slicing. Keep in cool place.

*Alcoholic flavoring can replace the orange juice

An easy way to cut the marshmallows is to use scissors, dipping them into
water now and then to keep from sticking.

As I stated you can freeze the cake. Seal tightly in plastic and it slices
well frozen so you can cut off as much as you want and freeze. It will keep
in refergerator for 3 months and in freezer 46 months.

NOTE: The original recipe called for "Three fourths bulk or canned ready mixed cut up
candied fruit", so I assume it meant Three fourths pound?????? Glen
Posted to TNT Prodigy's Recipe Exchange Newsletter by Peggy Minor
pminor@lightspeed.net on Sep 08, 1997