Jubilee Fruit Cake - cooking recipe

Ingredients

1/2 c. honey
1/2 c. evaporated milk
4 c. mini marshmallows
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 c. golden raisins
1 1/2 c. diced pitted dates
1 c. diced candied pineapple
1 c. diced candied cherries
1 1/2 c. coarsely chopped nuts
6 to 8 c. graham cracker crumbs
6 to 8 tsp. peach brandy, orange or cranberry juice

Preparation

In a large mixing bowl, blend milk, honey, marshmallows, salt and spices.
Beat in prepared fruits and nuts.
Work into mixture 6 cups graham cracker crumbs and brandy.
If mixture will not hold together, add more cracker crumbs.
Press firmly into buttered 2-quart ring mold or two 9 x 5 x 3-inch loaf pans.
Cover with foil.
Chill in refrigerator several days to blend flavors.
Makes 2 1/2 pound cake.
Freezes well.