Graham Fruitcake

Directions

1. 1
   Line 8x5-inch loaf pan with foil, with ends of foil extending over sides of pan; set aside.
2. 2
   Mix graham crumbs, spices, raisins, dates, candied fruit and walnuts in large bowl.
3. 3
   Mix orange juice and corn syrup until well blended.
4. 4
   Add to crumb mixture; stir just until crumbs are moistened.
5. 5
   Press graham mixture firmly into prepared pan; cover tightly.
6. 6
   Refrigerate at least 2 days.
7. 7
   Remove cake from pan just before serving, using foil handles.
8. 8
   Discard foil.
9. 9
   Drizzle cake with Powdered Sugar Glaze (see Tip), if desired.
10. 10
    Let stand until firm.
11. 11
    Store, tighty wrapped, in refrigerator.