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Prep 40 mins
Cook 0 mins
I really respect people who maintain their love for fruit cake in the hostile atmosphere of the U.S. It gets much more respect in England. This fruitcake has a candy-like quality about it, and there's no chopping!
- 1⁄4 cup grape juice
- 1 cup heavy whipping cream, whipped
- 32 regular marshmallows, cut into bite-size pieces
- 1 cup golden raisin
- 1 cup dried currant
- 24 ounces graham crackers
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1 cup chopped dates
- 2 cups chopped pecans
- 1⁄4 cup chopped fig
- 1⁄2 cup diced candied pineapple
- 3⁄4 cup candied cherry
- 1⁄4 cup diced citron
- 2 tablespoons grated orange zest
- 1⁄4 cup brandy (optional)
- 6 -8 red and green glazed cherries (to garnish)
- Fold the grape juice into the whipped cream in a bowl. Fold in the marshmallows. Set aside for flavors to blend.
- Cover the raisins and currants with boiling water in a shallow bowl. Let stand for 10 minutes; drain and pat dry with a paper towel.
- Process the graham crackers in a food processor until they're nearly dust. Combine with the cinnamon and nutmeg in a large bowl and mix well. Add the dates, pecans, figs, pineapple, 3/4 cup cherries, citron and orange zest and mix well. Add the raisins and currants and mix well.
- Fold in the marshmallow mixture. Fold in the brandy.
- Press the mixture into a greased bundt pan. Unmold onto waxed paper and press candied cherries onto the top.
- Store in a sealed tin for 3 to 4 weeks before serving.