1 lb. buttery crackers
1 lb. candied cherries, chopped
1 lb. candied pineapple, chopped
1 lb. golden seedless raisins (optional)
2 lb. pecans, chopped
1 lb. marshmallows
2 (3 1/2 oz.) cans flaked coconut
2 c. evaporated milk

Crush crackers. Add fruit, nuts and coconut. Melt the marshmallows in milk over low heat and add to cracker mixture. Mix well and pack into 2 loaf pans, lined with wax paper. Store in refrigerator. Yield: two 3-pound cakes.