This recipe came from an old woman I used to work with about 32 years ago. She made them in loaves, sliced them and passed them out for all to enjoy. Her name was Eva. I have made them several times through the years. The mixed fruit contains rinds of oranges and grapefruit and that gives the bad taste to fruit cakes.
1 pound box graham crackers
1 pound candied Cherries (Do not use the mixed fruit with
1 pound candied Pineapple fruit rinds for this)
12 oz. box black or white raisins
1 pound bag English walnuts shelled
1 pound bag Pecans shelled
1/2 pound flaked coconut
1 large can Carnation evaporated milk
3 cups sugar
1. Roll graham crackers until fine crumbs. Cut up fruit and nuts and mix well with crumbs in a large bowl.
2. Cook sugar and milk for 7 minutes stirring constantly. Pour over graham cracker/fruit/nut mixture. Let cool slightly.
3. Butter hands and mix well until all particles are wet.
4. Pack by hand into 1 large or 2 small pans. I use bundt pans or if I am wanting to freeze for later or for gifts I use small loaf pans. They are also pretty in decorative molds.
5. Wrap tightly and place in refrigerator. Remove 30 minutes before slicing. Makes 7 1/2 pounds of fruitcake.