Prep 30 mins
Cook 1 hr 20 mins
I like fruitcake as long as it doesn't have a lot of strange fruit in it. I like dates, candied cherries, raisins, and walnuts. So that limits a lot fruitcakes although I have changed recipes to suit my taste. I also like graham crackers, so when I found this on the cracker box years ago, I had to try it. I liked it.
- 1 (8 ounce) packagechopped dates
- 1 (4 ounce) container candied green cherries (no mint flavor)
- 2 (4 ounce) containers candied red cherries
- 1 1⁄2 cups walnuts (coarsely chopped) or 1 1⁄2 cups pecans (coarsely chopped)
- 1 cup raisins
- 1 cup flaked coconut
- 2 tablespoons grated orange rind
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄4 teaspoon clove
- 2 1⁄2 cups finely rolled graham crackers
- 1 1⁄4 cups butter
- 1 1⁄2 cups light brown sugar
- 6 eggs (separated)
- 1⁄2 cup orange juice
- In a very large bowl combine the first seven ingredients with 1/2 cup flour.
- Mix the remaining flour with the next five ingredients.
- Stir in the graham cracker crumbs.
- In a large mixing bowl beat butter and sugar till creamy.
- Gradually add egg yolks and beat till thick and fluffy.
- Add the graham crumb mixture and blend well.
- Stir into fruit mixture with orange juice.
- In separate bowl, beat egg whites till stiff but not dry; fold into graham cracker mixture.
- Turn into a well-greased 10" tube pan and bake in 325 degree oven for 1 1/4-1 1/2 hours.
- Cool in pan for 30 minutes then take out and put on rack to cool completely.