Christmas Cake
By: Anonymous
Published: Wednesday, December 30, 2009 - 10:16pm

Ingredients




1 pound graham cracker rolled fine
1 pound baby marshmallows
1 pound walnuts or pecans, chopped
1 pound dark raisins
1/2 pound dates, chopped
1 pound mixed glazed fruit
3/4 cup milk
Sherry

Preparation

1 Melt marshmallows in milk. Combine cracker crumbs, fruit and nuts. Pour marshmallows over all quickly (it hardens). Mold in 4 small 3 x 7 inch pans. Decorate with whole nuts or cherries. 2 Once a week for 4 weeks pour a little sherry on cakes. Leave out overnight when you put wine on. Then refrigerate. Put foil in pans before molding - enough so you can cover when refrigerated.