Festive Fruit Cake
Festive Fruit Cake
2/3 cup evaporated milk
6 cups miniature marshmallows
6 tablespoons frozen orange juice concentrate
3/4 cup cut-up dates
3/4 cup raisins
1 cup broken walnuts
1 cup candied fruit mix
1/4 cup candied red cherries
4 cups graham cracker crumbs
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
Cook and stir evaporated milk, marshmallows and orange juice concentrate in a 3-quart saucepan over medium heat until marshmallows melt. Take from heat and stir until well blended, dates, raisins, walnuts candied fruit, candied red cherries and a mixture of graham cracker crumbs, cinnamon, nutmeg and cloves. Press mixture firmly into a five or six cup ring mold or 1 1/2-quart loaf pand lined with waxed paper. Cover fruitcake tightly and chill 2 days before serving. Makes 3 pounds.
Note: To make a large Festive Fruit Cake double the recipe and press mixture into 9-inch angel cake pan. Makes 6 pounds.
2/3 cup evaporated milk
6 cups miniature marshmallows
6 tablespoons frozen orange juice concentrate
3/4 cup cut-up dates
3/4 cup raisins
1 cup broken walnuts
1 cup candied fruit mix
1/4 cup candied red cherries
4 cups graham cracker crumbs
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
Cook and stir evaporated milk, marshmallows and orange juice concentrate in a 3-quart saucepan over medium heat until marshmallows melt. Take from heat and stir until well blended, dates, raisins, walnuts candied fruit, candied red cherries and a mixture of graham cracker crumbs, cinnamon, nutmeg and cloves. Press mixture firmly into a five or six cup ring mold or 1 1/2-quart loaf pand lined with waxed paper. Cover fruitcake tightly and chill 2 days before serving. Makes 3 pounds.
Note: To make a large Festive Fruit Cake double the recipe and press mixture into 9-inch angel cake pan. Makes 6 pounds.
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