(No Bake) Tyrolean Fruit Cake

• 4 c. ground Brazil nuts (24 oz. approximately)
• 1 1/2 boxes seedless raisins
• 2 c. cut up glaced fruit mix
• 2 c. maraschino cherries, cut up (do not use juice)
• 1 1/2 lb. graham crackers, crushed
• 2 envelopes unflavored gelatin
• 1/2 c. orange juice
• 3/4 c. granulated sugar
• 1 c. molasses
• 2 scant Tbsp. grated orange rind
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. cloves
• 1/4 tsp. allspice
• 1/4 tsp. ginger

1. Oil the mold with salad oil or vegetable shortening.
2. Combine orange juice and gelatin in pan and heat over low heat until gelatin is dissolved.
3. Add sugar, molasses, spices and orange rind and beat at high speed 15 minutes until very creamy.
4. Combine Brazil nuts, raisins, glaced fruit, cherries and graham crackers in large bowl.
5. Combine creamy mixture with dry mixture and mix well. You may have to use your hands to do this.
6. Firmly press the fruit cake into the mold.
7. Cover and refrigerate 24 hours.
8. To unmold, dip mold into hot water and invert over serving platter.
9. Garnish mold with glaced pineapple and cherries.

ground brazil nuts, raisins, maraschino cherries, graham crackers, unflavored gelatin, orange juice, sugar, molasses, orange rind, cinnamon, nutmeg, cloves, allspice, ginger

Taken from www.cookbooks.com/Recipe-Details.aspx?id=604146 (may not work)