Fruit Cake Recipe
Ingredients
| Graham crackers | 1 pound | |
| Pecans | 1/2 Cup (16 tbs) | |
| Water | 3 Tablespoon | |
| Orange marmalade | 1/2 Cup (16 tbs) | |
| Light corn syrup | 1/4 Cup (16 tbs) | |
| 1/2, cup confectioners' sugar | ||
| Butter/Margarine | 1/2 Cup (16 tbs), softened | |
| Ground cinnamon | 1 Teaspoon | |
| Ground cloves | 3/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Candied fruits | 16 Ounce | |
| Raisins | 1 1/2 Cup (16 tbs) | |
| Pitted dates | 1 Cup (16 tbs) | |
Directions
Break 6 or 7 crackers into blender; blend till finely crushed.
Set aside.
Repeat.
Put nuts in blender; blend till coarsely chopped.
Toss with crumbs.
Put next 8 ingredients in blender; blend till combined.
Pour over crumbs; mix.
Combine mixed candied fruits and peels, raisins, and dates; add to cracker mixture.
Pack mixture into one 9x5x3-inch loaf pan or two 7 1/2 x 3 3/4 x 2 1/4-inch loaf pans lined with waxed paper.
Refrigerate 24 hours.
Set aside.
Repeat.
Put nuts in blender; blend till coarsely chopped.
Toss with crumbs.
Put next 8 ingredients in blender; blend till combined.
Pour over crumbs; mix.
Combine mixed candied fruits and peels, raisins, and dates; add to cracker mixture.
Pack mixture into one 9x5x3-inch loaf pan or two 7 1/2 x 3 3/4 x 2 1/4-inch loaf pans lined with waxed paper.
Refrigerate 24 hours.
Chef
