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Graham Cracker Fruitcake
Graham Cracker Fruitcake

Graham Cracker Fruitcake

2 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 jar (8 oz.) mixed candied fruit
1 package (8 oz.) pitted dates, finely snipped
1 jar (8 oz.) red cherries, quartered, drained
1 1/2 cups broken nuts (any type)
1 cup raisins
1 cup flaked coconut
2 Tbsp orange rind
1 cup all-purpose flour, divided
1 tsp baking powder
1 tsp salt (optional)
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 in ner-seal packets HONEY MAID GRAHAM CRACKERS (finely rolled) (2 1/2 cups)
1 1/4 cups butter or margarine
1 1/2 cups light brown sugar, packed
6 eggs, separated
1/2 cup orange juice
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Let's Make It
In a very large bowl combine first seven ingredients with 1/2 cup flour. In another bowl, mix remaining flour with next 5 ingredients.
In another large bowl, beat butter and sugar until creamy. Gradually add egg yolks and beat until thick and creamy. Add graham cracker mixture, blend well. Then stir into fruit mixture with orange juice. Can substitute juice from cherries. Beat egg whites until stiff but not dry. Fold in graham mixture. Can use a tube pan if you choose or several smaller pans for personal sizes.
Bake at 325 degrees F. If tube pan approx 1-1 1/2 hours, if smaller pans 1/2 hour.
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