Tom Coon Fruit Cake

• 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

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

nuts, graham crackers, raisins, dates, mixed candied fruit, marshmallows, maraschino cherries, maraschino cherries, nutmeg, allspice, ginger

Taken from www.cookbooks.com/Recipe-Details.aspx?id=321449 (may not work)