- Serves 12-24
- 3 cups miniature marshmallows
- 3/4 cup evaporated milk
- 1/2 cup apple juice
- 1-1/2 lbs. graham crackers
- 2 teaspoons allspice
- 1 cup nuts, chopped
- 1 cup raisins
- 2 cups candied fruit, assorted
Combine marshmallows, milk, and apple juice. Let stand 2 to 3 hours. Combine remaining ingredients and mix with marshmallow mixture. Line two 9-inch loaf pans with waxed paper and pour in mixture. Pack well. Cover with waxed paper or foil and refrigerate overnight. Garnish with sugar glaze and maraschino cherries if desired. Slice thin to serve.
NOTE: Cakes will keep several weeks refrigerated and tightly wrapped. They may also be wrapped in cloth and seasoned with rum or brandy.
RECIPE HISTORY:My daughter used to make this cake because she didn’t like to cook.