3/4 c. can evaporated milk
1/3 c. orange juice
6 c. graham crackers
1 1/4 c. candied fruit, cut up
1/4 tsp. cloves
3/4 c. dates, finely cut
24 marshmallows
1 c. walnuts, broken
1/4 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 c. seedless raisins

Put into 2-quart bowl milk, marshmallows (finely cut or 3 cups of midget marshmallows), orange juice; let stand. Measure graham cracker crumbs (about 6 ounces 1/2 inch crackers, crushed) and put into a large bowl with cinnamon, nutmeg, cloves, raisins, dates, walnuts, and candied fruit. Save some candied fruit for top of cake.

Mix in milk mixture with a spoon, then with hands until crumbs are moistened. Press firmly into lined 9-inch tube pan. Line pan with waxed paper bottom and sides first before putting batter in pan. Cover tightly. Chill 2 days before slicing.

Keep in refrigerator. To take out of pan, take a knife and run it around the hole in middle and turn out on a plate. Take wax paper off then. Make some icing out of powdered sugar and add the candied fruit you saved on top of cake.