Fruit Cake

Fruit Cake - Unbaked

1 pound graham crackers
1 Cup pecans (toasted)
8 oz. seedless raisins
8 oz. candid mixed fruit
1 pound dried figs
1/2 Cup maraschino cherries
1 pint whipping cream
1 teaspoon rum flavor
1 teaspoon vanilla extract

Make crumbs of graham crackers. I place all of the fruit, marshmallows and nuts in food processor and cut to where the cherries are about 1/4 there size, but not too fine. Now add the vanilla and rum flavor. Then fold the fruit and cracker crumbs in. Whip the cream until it stands up good then fold it together. Now fold in the whipped cream.

I take a 5X4X9 loaf pan and line with aluminum foil that is large enough to seal it. When packed, I would use the back of a tablespoon to smooth the top.

You can lay a cloth on top with some rum on it and seal and place in the fridge for 24+ hours. When I serve, I slice about 1/4 inch thick and cut that piece in half. Then place a heaping tablespoon of whipped cream on one half then place the other slice on top with a heaping teaspoon of whipped cream in the center. Dust lightly with powdered sugar and sprinkles.