.
Graham Fruitcake
- 1 (16-ounce) package Honey
Maid Honey Grahams, finely crushed (about 5 cups crumbs)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon 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
- Line 8 x 5-inch loaf pan
with foil, with ends of foil extending over sides of pan; set
aside.
- Mix graham crumbs, spices,
raisins, dates, candied fruit and walnuts in large bowl.
- Mix orange juice and corn
syrup until well blended. Add to crumb mixture; stir just until
crumbs are moistened.
- Press graham mixture firmly
into prepared pan; cover tightly. Refrigerate at least 2 days.
- Remove cake from pan just
before serving, using foil handles. Discard foil.
- Drizzle cake with Powdered
Sugar Glaze (recipe follows), if desired. Let stand until
firm. Store, tighty wrapped, in refrigerator.
Makes 16 servings.
Powdered Sugar Glaze:
Mix 1 1/2 cups powdered sugar and 2 tablespoons milk until well
blended. Makes 2/3 cup or 12 servings, about 1 tablespoon each.
Great Substitute:
Substitute dried cranberries for the raisins.
Nutrition (per serving):
Calories 300, Total fat 7g, Saturated fat 1g, Cholesterol 0mg,
Sodium 200mg,
Carbohydrate 57g, Dietary fiber 3g, Sugars 35g, Protein 3g, Vitamin
A 0%DV, Vitamin C 6%DV,
Calcium 2%DV, Iron 10%DV.
Recipe and photograph provided courtesy of Kraft Food,
Inc.
