1 1/2 c Seedless raisins
1 1/2 c Pitted dates
1 lb Nuts of choice (I always use
-pecans)
1/2 lb Red candied cherries
1/2 lb Green candied cherries
1/2 lb Candied pineapple
1 cn Sweetened conden. milk
1 1/2 c Crushed graham crackers
To 2 1/2 c.
-(my favorite) or
-vanilla wafers
-Butter to grease loaf pans
-or ring mold
Combine all ingredents except crushed cookies. (I leave my fruit and nuts
whole but may be cut up if your wish.) Mix well to distribute all the fruit
and nuts in the milk. Gradually add the crushed cookies to the mixture and
stir. As soon as the mixture is not “real” sticky you will know you have
enough crushed cookies mixed in. Butter your loaf or ring pan very well and
spoon in the fruit cake mixture. Press down firmly with the back of a
greased spoon (I just grease my “clean” hands and push the mixture down to
pack it well.) Cover with plastic wrap or foil and place in the refridg.
for at least 2 days. When ready to serve, remove from refridg. and tip out
on a serving plate. IF there are any leftovers….;) you should store back
in the refridg.
From
Yields
1 Servings