1 1/2 c Seedless raisins 1 cn Sweetened conden. milk
1 1/2 c Pitted dates 1 1/2 c Crushed graham crackers
1 lb Nuts of choice (I always use To 2 1/2 c.
-pecans) -(my favorite) or
1/2 lb Red candied cherries -vanilla wafers
1/2 lb Green candied cherries -Butter to grease loaf pans
1/2 lb Candied pineapple -or ring mold
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 Dottie Theriault
Yields
1 servings