1 lb. mixed fruit
1 lb. golden raisins
1 lb. dark raisins
1 lb. chopped walnuts
1 lb. chopped pecans
1 lb. marshmallows
1 lb. graham crackers
1 lb. candied cherries (optional)
1 lg. can evaporated milk

Crumble graham crackers to a fine meal and set aside. In large pan (Dutch oven) melt marshmallows in the milk. Do not dilute the milk. Stir constantly. When the marshmallows are melted add all other ingredients and mix well.

Line two 1 pound cookie tins with plastic wrap. This recipe will fill both cookie tins. After filling the tins, put a piece of plastic wrap over the top. Put lid on tins and place in bottom of refrigerator for 3 weeks before cutting. If cakes are made by Thanksgiving, this will be ample time for Christmas festivities.