No Bake Fruit Cake

Peggy Ginn, F.H.S.

  • 2/3 cup evaporated milk
  • 2 cup miniature marshmallows
  • 6 Tbsp undiluted frozen orange juice concentrate
  • 3/4 cup cut up dates
  • 3/4 cup raisins
  • 1 cup walnuts or pecans, chopped
  • 1 cup mixed, candied fruit
  • 1/4 cup candied cherries
  • 4 cups fine graham cracker crumbs
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp cloves

Put milk, marshmallows, and juice in saucepan and stir over medium heat until marshmallows melt. Take off heat and add dates, raisins, walnuts or pecans, fruit, crumbs, cinnamon, nutmeg, and cloves. Stir well and press firmly into a 5 or 6 cup ring mold of loaf pan lined with waxed paper.

Cover tightly. Chill 2 days.

Makes 3 pounds.

For larger cake, double recipe and use a 9 inch cake pan.





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