| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Cakes, Desserts, Holidays, No-bake | 1 | Servings | |
INGREDIENTS
| 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 | 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 |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 2026
Calories From Fat: 130
Total Fat: 14.9g
Cholesterol: 0mg
Sodium: 633.6mg
Potassium: 3775.4mg
Carbohydrates: 493.1g
Fiber: 34g
Sugar: 354.8g
Protein: 22.8g