No Bake Fruit Cake

From the kitchen of Sharon Neidigh

Ingredients

3/4 cup milk
1 pint jar of candied fruit
1 pound marshmallows
1 pound raisins
4 cups nuts (walnuts, pecans, almonds etc.)
1 pound graham crackers
candied pineapple for the top of Fruit Cakes

Directions

1. Line loaf pans with wax paper.

2. Scald milk over low heat. Add marshmallows stirring until smooth, remove from heat.

3. Put graham crackers in a bag and crush with a rolling pin.

4. Mix crumbs with raisins and mixed fruit. Add nuts, marshmallow mixture and blend.

Note: It will feel very gooey at this point.

1. Put mixture in prepared pans and press it down with spoon to shape.

2. Decorate top with candied pineapple and cherries if you wish.

3. Let this age for a month.

4. Sprinkle with sherry or brandy twice a week while aging.

5. Keep in cool place.

Note: When pouring on liquid, poke holes with an ice pick so that the liquid can drain into the cake. This recipe is delicious served for the Holidays with coffee or tea.