Icebox Nut Cake

• 1 lb. Brazil nuts
• 1 lb. English walnuts
• 3 1/2 lb. pecans
• 1/2 lb. almonds
• 1 1/2 lb. candied cherries
• 1 1/2 lb. candied pineapple
• 1/4 lb. lemon peel
• 1/4 lb. orange peel
• 1 lb. white raisins
• 1 lb. dark raisins
• 1 lb. marshmallows
• 1 lb. graham cracker crumbs
• 1 large can evaporated milk (Pet or Carnation)

1. Heat milk and melt marshmallows.
2. Stir in graham cracker crumbs to make batter.
3. In a large separate pan, mix fruit and raisins.
4. Pour batter over this and mix well.
5. Then, last mix in nuts.
6. Mix well.
7. Work by hand.
8. Pack in pans lined with wax paper.
9. Pack well. Put in refrigerator overnight. Turn out of pans next day and wrap in heavy Reynolds Wrap.
10. Put in freezer or refrigerator.
11. Keep in refrigerator after removing from freezer. Can keep 1 year or longer if frozen.

nuts, walnuts, pecans, almonds, candied cherries, candied pineapple, lemon peel, orange peel, white raisins, dark raisins, marshmallows, graham cracker crumbs, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=163998 (may not work)