GRAHAM FRUITCAKE

1 pkg. (16 oz.) Honey Maid Honey Grahams, finely crushed (about 5 cups crumbs)
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. ground cloves
3/4 cup raisins
1 cup pitted dates, finely chopped
1 1/2 cups mixed candied fruit
1 cup walnut pieces
1/2 cup orange juice
1/3 cup light corn syrup

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, if desired. Let stand until firm.

Store, tightly wrapped, in refrigerator.

Makes: 16 servings