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!
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.