3/4 c. milk
1 lb. marshmallows
1 lb. graham crackers
1 lb. raisins
1 pt. mixed candied fruit
4 c. whole Brazil or pecan nuts

Scald the milk in a double boiler, quarter marshmallows, add to milk. Cook, stirring until smooth. Remove from the heat. Roll graham crackers into fine crumbs. Mix with raisins, fruit and nuts. Add the hot marshmallows and blend.

Line 4 (1 pint) or 2 (1 quart) loaf pans with waxed paper and fill with fruitcake mixture. Cover with waxed paper and let age for 2 to 4 weeks. Place in refrigerator and slice as needed.