Fruitiful No-Bake Fruitcake

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!

• Ready In: 40 mins
• Serves: 16

Ingredients

• 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)

Directions

1. Fold the grape juice into the whipped cream in a bowl. Fold in the marshmallows. Set aside for flavors to blend.
2. 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.
3. 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.
4. Fold in the marshmallow mixture. Fold in the brandy.
5. Press the mixture into a greased bundt pan. Unmold onto waxed paper and press candied cherries onto the top.
6. Store in a sealed tin for 3 to 4 weeks before serving.