4 c. ground Brazil nuts
1 1/2 boxes seedless raisins (approx. 22 oz.)
2 c. cut up glaceed fruit mix
2 c. Maraschino cherries, cut up & drained
1 1/2 lbs. graham crackers, crushed
2 env. unflavored gelatin
1/2 c. orange juice
3/4 c. sugar
1 c. molasses
2 scant tbsp. grated orange rind
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/4 tsp. allspice
1/4 tsp. ginger

Combine orange juice and gelatin and cook over low heat until gelatin is dissolved. Add sugar, molasses, spices and orange rind and beat at high speed for 15 minutes or until very creamy.

Combine Brazil nuts, raisins, glaceed fruits, cherries and graham crackers in large bowl. Combine creamy mixture with dry ingredients and mix well. (Since mixture will be very thick, you may have to use your hands to mix well.) Firmly press the fruitcake mixture into an oiled tall Tyrolean mold; cover with foil and refrigerate for 24 hours. To unmold, dip mold into hot water and invert over your serving tray. Garnish mold with glaceed pineapple and or cherries.