| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cakes | 12 | Servings | |
INGREDIENTS
| 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 |
| 2 | loaves. |
INSTRUCTIONS
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 The Tampa Tribune, December 1992. Posted to MC-Recipe Digest V1 #954 by Nancy Berry <[email protected]> on Dec 11, 1997
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