Fruit Cake
Bolty,
These ingredents are about the same that I use to make a cookless Fruit Cake.
This was from a Grahan Cracker box at least 20 years ago.
I have tweeked the quanities over the years. But it is TNT.
BTW - I started leaving the booze out in 1978.
Feel free to wrap it in a brandy soaked cheese cloth while it ages.
Charlie
HOLIDAY FRUIT CAKE
My Special Quantities
2 Envelops- Unflavored gelatin
1 ¼ Cup - Orange juice
1 Cup - Honey
2 sticks - Butter
4 ½ tsp - Orange zest
2 ½ tsp - Lemon zest
1 ½ tsp - Cinnamon
½ tsp - Cloves
¼ tsp - Allspice
¼ tsp - Ginger
5 Cup - Chopped nutz Pecans and Walnuts
3 Cup - Raisins (2 Light - 1 Dark)
16 oz. - Chopped dates
16 oz. - Candied fruit and peels, mixed.
8 oz. - Extra For topping - Candied Cherries, Pineapple,
8 Cup - Graham Crackers
1. Crush graham crackers to a very fine crumb consistency.
(No crumbs larger than a Sesame Seed.)
2. Mix dry spices and blend into the dry graham crackers. Add lemon and orange zest blend well.
3. Mix candied fruits, raisins, dates, nuts and add to graham crackers. Mix well
4. Mix honey and melted butter.
5. Dissolve gelatin in warm orange juice.
6. Alternately add gelatin and honey/butter to graham cracker mix and blend thoroughly.
Press firmly into a foil lined 9" X 5" X 2 ¾ “loaf pan. (Smaller pans may be used for gift size cakes.)
Decorate top with extra fruit and nutz.
Place in refrigerator, when firm, remove from pan and wrap in foil.
Store in refrigerator at least 48 hours before serving. The longer the better!
Allow serving to come to room temperature before munching.
Will keep for 6 weeks, or more, in refrigerator.
Charlie