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Graham No-Bake Fruitcake

Fruitcake:

1 (16-ounce) package graham crackers, finely crushed (about 5 cups crumbs)
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
3/4 cup golden raisins, dried cherries or dried cranberries
1 cup finely chopped dates
1 1/2 cups mixed candied fruit
1 cup chopped pecans or walnuts
1/2 cup orange juice
1/3 cup light corn syrup

1 teaspoon rum extract (optional)

 

Glaze:

1 1/2 cups powdered sugar

2 tablespoons milk

1. Line 8 x 5-inch loaf pan with foil, with ends of foil extending over sides of pan; set aside.
2. For Fruitcake: In a large bowl, combine graham crumbs, spices, raisins, dates, candied fruit and pecans.
3. In a small bowl, combine orange juice, corn syrup and rum extract, if desired, mixing well. Add to crumb mixture and stir just until crumbs are moistened.
4. Press graham mixture firmly into prepared pan; cover tightly. Refrigerate at least 2 days to allow flavors to marry and ripen.
5. For Glaze: In a small bowl, combine powdered sugar an milk, mixing well.
6. Remove cake from pan and drizzle with glaze. Let stand until firm.
7. Store, tighty wrapped, in refrigerator.

Makes 16 servings.

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