Dark Fruit Cake

Dark Fruit Cake

by Marilynn Pernotto Baldwin

2eggs

2cups water (if using brandy for fruit, decrease amount of water; see note)

2boxes Pillsbury Date and Nut bread mix

2cups walnuts, chopped

2cups raisins

2cups candied cherries OR

2 lb. container candied fruit mix

Preheat oven to 350 degrees. Grease and flour pan(s). In large bowl, combine eggs and water. Add remaining ingredients by hand. Stir until well combined. Pour into greased/floured bread pans or large bundt pan. Bake 350 degrees according to directions on bread mix box and until toothpick or cake tester comes out clean. Cool for 30 minutes in the pan on a wire rack. Loosen edges and remove from pan. Cool completely. To store, wrap in plastic wrap and then foil. Store in refrigerator.

Note: I presoak the fruit and raisins in brandy for about 30-60 minutes and count the brandy as part of the liquid in place of water. If desired, glaze with warm corn syrup and decorate with candied fruit and nuts.

Graham Date roll

by Joyce Nuth

This was a recipe handed down to me from my mother, Jaci Nuth. She says she got it from her mother-in-law, my grandmother, Louise Nuth. Beyond that, I don’t know its origins! But it is delicious! Enjoy!

1box graham crackers, crushed

1/2lb. chopped dates

1bag miniature marshmallows

2tsp. lemon juice

1cup chopped nuts (we like walnuts or pecans best)

1can Eagle Brand condensed milk

1 jar maraschino cherries, sliced

Mix all ingredients together and form a log on wax paper. Roll the waxed paper around the log and place in freezer. Thaw a few minutes before slicing. Serve with Cool Whip. Yum!