1 c Butter
1 c Honey
2 ts Vanilla
1 ts Lemon extract
1 c Candied orange peel
1 c Chopped candied lemon peel
1 c Diced citron
1 c Dark raisins
1 c Chopped walnuts
1 c Chopped pecans
1 c Chopped dates
1 c Candied pineapple
1 c Candied cherries
2 ts Cinnamon
2 ts Nutmeg
1 ts Mace
1/2 ts Salt
1 lb Crushed graham crackers
Cream butter and honey, add flavorings, then pour over diced fruits and
nuts and let stand at least 4 hours. Add spices and salt to crushed
crackers, sift into fruit mixture. Pack into 2 wax paper-lined loaf pans.
Let sit for 24 hours, refrigerated. After cakes are set, they can be
covered with wax paper, then aluminum foil and kept in refrigeratoe. Makes
2 loaves.
The Tampa Tribune, December 1992.
Yields
12 Servings