Tom Coon Fruit Cake - cooking recipe

Ingredients

3 c. Brazil nuts (1 lb. shelled)
1 lb. graham crackers, crushed
1 lb. seedless raisins
8 oz. dates, cut up
1 1/2 lb. mixed candied fruit, diced
1 lb. marshmallows
juice from 1 (10 oz.) can maraschino cherries
10 oz. can maraschino cherries, drained
1/4 tsp. nutmeg
1/8 tsp. allspice
1/8 tsp. ginger
1/2 c. Peach Schnapps

Preparation

Crush graham crackers and place in 6-quart mixing bowl, add nuts, raisins, candied fruits and cherries.
Cut marshmallows in half and place in top of double boiler.
Add orange juice and maraschino cherry juice.
Stir until marshmallows are melted.
Add Peach Schnapps; remove marshmallow mixture from heat and beat with highest speed of electric mixer for 15 minutes.
Add graham cracker mixture and blend thoroughly.
Line 2 bread loaf pans (9 x 5 x 2-inch) with two strips of wax paper 3-inches above rim.
Turn fruitcake in to the pan.
Press with spoon, fold wax paper over cake and press down with hands.
Chill in refrigerator at least 8 hours before slicing.
Makes about 7 pounds fruit cake.