Graham Fruitcake

• 1 pkg. (16 oz.) graham crackers, finely crushed (about 5 cups crumbs)
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground allspice
• 1/4 tsp. ground cloves
• 3/4 cup raisins
• 1 cup pitted dates, finely chopped
• 1-1/2 cups mixed candied fruit
• 1 cup PLANTERS Walnut Pieces
• 1/2 cup orange juice
• 1/3 cup light corn syrup

1. Line 8x5-inch loaf pan with foil, with ends of foil extending over sides of pan; set aside.
2. Mix graham crumbs, spices, raisins, dates, candied fruit and walnuts in large bowl.
3. Mix orange juice and corn syrup until well blended.
4. Add to crumb mixture; stir just until crumbs are moistened.
5. Press graham mixture firmly into prepared pan; cover tightly.
6. Refrigerate at least 2 days.
7. Remove cake from pan just before serving, using foil handles.
8. Discard foil.
9. Drizzle cake with Powdered Sugar Glaze (see Tip), if desired.
10. Let stand until firm.
11. Store, tighty wrapped, in refrigerator.

graham crackers, ground cinnamon, ground allspice, ground cloves, raisins, dates, mixed candied fruit, orange juice, light corn syrup

Taken from www.kraftrecipes.com/recipes/graham-fruitcake-53763.aspx (may not work)