Ingredients:
1 pkg. (16 oz.) HONEY MAID Honey Grahams, finely crushed (about 5 cups crumbs)
1/2 tsp. Ground cinnamon
1/2 tsp. Ground allspice
1/4 tsp. Ground cloves
3/4 cup Raisins
1 cup pitted dates, finely chopped
1-1/2 cups mixed candied fruit
1 cup PLANTERS Walnut Pieces
1/2 cup Orange juice
1/3 cup Light corn syrup
Directions:
LINE 8x5-inch loaf pan with foil, with ends of foil extending over sides of pan; set aside. Mix graham crumbs, spices, raisins, dates, candied fruit and walnuts in large bowl. Mix orange juice and corn syrup until well blended. Add to crumb mixture; stir just until crumbs are moistened.
PRESS graham mixture firmly into prepared pan; cover tightly. Refrigerate at least 2 days.
REMOVE cake from pan just before serving, using foil handles. Discard foil. Drizzle cake with Powdered Sugar Glaze (see Tip), if desired. Let stand until firm. Store, tighty wrapped, in refrigerator.
*POWDERED SUGAR GLAZE: Mix 1-1/2 cups powdered sugar and 2 Tbsp. milk until well blended. Makes 2/3 cup or 12 servings, about 1 Tbsp. each. SUBSTITUTE: Substitute dried cranberries for the raisins.STORAGE KNOW-HOW: Cake can be stored in the refrigerator for several weeks.*
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