Jubilee Fruit Cake

• 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

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

honey, milk, marshmallows, salt, cinnamon, nutmeg, golden raisins, dates, candied pineapple, candied cherries, nuts, graham cracker crumbs, brandy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1075615 (may not work)