Fruit Cake - cooking recipe

Ingredients

1 lb. crystallized cherries (half red, half green)
1 lb. crystallized pineapple
1 lb. white raisins
1 lb. (4 c.) English walnuts
1 lb. (4 c.) pecans
7 oz. flaked coconut
1 lb. box Ritz crackers
2 c. milk (2 c. water plus 1 2/3 c. dry milk)
1 lb. marshmallows

Preparation

Prepare molding pans by putting waxed paper in them so that the ends of paper are above pans.
Cut all fruit into smaller pieces. Crumble Ritz crackers.
Chop nuts.
Mix all ingredients except milk and marshmallows well.
Heat water and stir in marshmallows to melt them.
Then add dry milk and remove from heat.
Pour over the other ingredients and mix well.
Press cake mixture tightly into round angel food cake pan or small loaf pans.
Allow to dry overnight. Remove from pan(s) and allow to air dry a few more hours or a day with bottom end(s) turned up.
This can be frozen then.