Christmas fruitcake has a reputation for being unappetizing, but this one is really very good. The recipe (Grandma Mendenhall’s) is copied from a handwritten by Jenn’s mother, carefully laminated, preserving both the page and the stains from years of loving usage.
Line bottom & sides of a loaf pan with waxed paper.
Combine in a bowl:
125 ml evaporated milk
300 ml diced marshmallows
45 ml orange juice
Let stand until the marshmallows dissolve in the liquid, stirring occasionally.
Put into a large bowl:
4 dozen 6-cm square graham crackers, crushed into fine crumbs (approximately 675 ml)
1 ml cinnamon
1 ml nutmeg
1 ml cloves
225 ml raisins
125 ml finely diced dates
175 ml walnuts or pecans
175 ml finely-diced candied fruit blend
Add milk mixture and blend with spoon and then with hands until crumbs are moistened. Press firmly into lined pan. Cover tightly and chill for at least two days before slicing. Keep refrigerated.