- 3 cups [750 mL] marshmallows
- 2/3 cup [160 mL] evaporated milk
- 1/2 cup [125 mL] thawed frozen orange juice concentrate
- 1/4 cup [60 mL] chopped dates
- 3/4 cup [190 mL] raisins
- 1 cup [250 mL] chopped nuts
- 1 cup [250 mL] mixed candied fruit pieces
- 1/4 cup [60 mL] candied red cherries
- 4 cups [1 L] Graham cookie crumbs
- 1 teaspoon [5 mL] cinnamon
- 1 teaspoon [5 mL] nutmeg
- 1/2 teaspoon [2.5 mL] ground clove
Cream Cheese Frosting
- 2 ounces [60 g] cream cheese
- 1 teaspoon [5 mL] milk
- Few drops vanilla
- 1 1/4 cups [310 mL] icing sugar
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- Stirring, melt marshmallows in evaporated milk and orange juice concentrate over low heat; pour mixture into a large bowl.
- Well mix in chopped dates, raisins, chopped nuts, mixed candied fruit pieces, candied red cherries, Graham cookie crumbs, cinnamon, nutmeg and ground clove.
- Press mixture into an already lined with waxed paper 9 x 5 x 3-inch [23 x 12.7 x 7.6-cm] bread pan.
- Tightly cover pan; refrigerate cake for 2 hours.
- Prepare cream cheese frosting.
- Just before serving, unmold cake and remove waxed paper.
- Frost top of cake, and serve.
Cream Cheese Frosting
- Well beat together cream cheese, milk and vanilla, until smooth.
- Then beat in icing sugar.
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