Celebrate the holidays with this simple and scrumptious Graham Fruitcake recipe. Crushed graham crackers replace the flour in this Graham Fruitcake made with spices, orange juice, raisins, dates and more!
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 dried cranberries for the raisins.
Cake can be stored in the refrigerator for several weeks.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 59g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 16 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.