I got this recipe from my ex-mother-in-law, very special lady that passed many years ago. Do not know where she got recipe. I never liked fruitcake, until this one. The most time consuming is the cracking of the brazil nuts, but well worth the effort. This recipe is very forgiving and versatile. I will post recipe and you decide what, and how you want to "mix and match". Will not promise that you will love this fruitcake, but is very, very good. (Cin, this one is for you, you probably have this one too).
1Melt mallows in milk over low heat, stirring constantly.
2When melted, pour over graham cracker crumbs which have been mixed with all fruits and nuts, making sure to use quite large bowl.
3Mix very well, till there are no dry crumbs. If there are still few dried crumbs, add just enough Brandy or Rum, or milk till dry crumbs are mixed in.
4Pack into linen or cheesecloth or even wax paper lined containers with lids. This recipe makes one 4 lb. or 3 small cakes. (Saran Wrap would work) If you like recipe, you will find your own way to do this).
5I found that if you use the ( 8 oz size, I think, not the itty bitty one and not the largest one, the one in between)container that cool whip comes in, work perfectly because they ripen quicker and flavors meld better.
6For my taste, I like to soak the cheesecloth in a small bowl with some Rum or Brandy, squeez out excess, but not real dry. Place in container and place fruitcake on cloth and fold edges over top of cake and cover with lid. Find place in fridge for 2-4 weeks. Then slice and enjoy. This very rich cake. May freeze for up to 3-4 months.