Finely crush a large box of graham crackers (about 66). Cut up 1 package marshmallows (about 30-32). Add 1 cup orange juice and the juice from two bottles maraschino cherries (or alternatively, use 2 cups orange juice or orange juice blend) and let stand until marshmallows have dissolved. Or marshmallows and juice can be blended together in the food processor. Add 2 teaspoons cinnamon and 1/2 teaspoon nutmeg to flavor the crumbs (or purchase cinnamon graham crackers).

Stir and add:

1 package seedless raisins
1 package currants
1 jar (about 9 oz.) mixed fruit cake fruit

Finely chop:

1 large bottle red cherries
1 small bottle green cherries
1 package candied lemon peel or other fruit
1 cup figs
1 package pitted dates

Mix chopped fruits and crumbs well. Add marshmallows and liquid; continue mixing, using hands if necessary; pack into a deep pan lined with heavy wax paper (a tube or Bundt pan works well). Press down firmly and refrigerate overnight.

Nuts, such as almonds, pecans, walnuts, or Macadamia nuts may be used with almost any kind of dried fruit that you like.

Unmold from the pan, turning upside down on serving dish. Decorate top with whole pecans and drizzle with confectioners icing, if desired.

May be served with whipped cream and canned peaches over the top, or as-is.

Optional: Serve with vanilla ice cream and a few tablespoons of rum or brandy poured directly over the cake just before serving.

Makes about a 6-pound cake.

Submitted by: Belle