| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Graham cracker crumbs |
| 2 |
ts |
Grated orange peel |
| 1 |
ts |
Grated lemon peel |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Cloves |
| 1/8 |
ts |
Allspice |
| 1/8 |
ts |
Ginger |
| 1 |
cn |
(3 1/2 oz) coconut |
| 1 |
lb |
Chopped mixed candied fruit |
| 1 |
c |
Chopped pecans |
| 1/2 |
c |
Dark raisins |
| 1/2 |
c |
Light raisins |
| 1/2 |
c |
Sherry |
| 1/4 |
c |
Honey |
| 2 |
tb |
Lemon juice |
INSTRUCTIONS
In a large bowl, combine crumbs, peels, and spices. Stir in coconut,
fruits, pecans, and raisins. Mix well. Beat sherry, honey, and lemon juice
together, then add to crumb mixture. Mix thoroughly. (I usually used my
hands...) Hand pack into a foil-lined loaf pan. Cover and refriverate for
two days. Turn out of pan, and peel off foil.
Makes 1 regular loaf or about 6 mini-loaves.
This can be frozen, but it will keep for quite a while in the refrigerator.
Posted to EAT-L Digest by "Sharon H. Frye" <shfrye@PEN.K12.VA.US> on Dec
3, 1997
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