In a chat with red-haired Ralph at Opryland Theme Park ticket booth,
where we were working in December 1995, I shared with him that I
hated fruitcake. Ralph told me that he had a recipe that he was sure
I'd love. I didn't try it until many years later, and Ralph may be making
fruitcake in heaven by now, but he was one wise old Tennessee man.
Here's the recipe, with my healthy updates.
12 oz. light raisins (yellow)
12 oz, dried cherries or cherry cranberries
12 oz. dried apricots, chopped
1 cup semi-sweet chocolate chips (miniature)
1 pound pecans, chopped
1 pound almonds, chopped
2 cups shredded coconut
14.4 oz. chocolate or regular graham crumbs
2 regular sized sacks of marshmallows
1 cup apple or orange juice
In a very large pan, mix all ingredients except juice and marshmallows.
Over heat, melt marshmallows in the juice and mix well.
Pour over the dry ingredients and mix well. Pack in 5 loaf pans.
(if foil, line with wax paper) or ten mini-pans. Cover with wax paper
lined tinfoil and refrigerate for about 14 days.
Wishing you a joyous holiday season,
Raintreepoet.
