Graham-Cracker Fruitcake

In large bowl, mix all fruits, nuts, 1 cup port wine and vanilla. Cover tightly and let stand overnight or preferably two or three days

Preheat oven to 250°F. In large bowl with electric mixer at medium speed, beat butter or margarine and sugar until creamy. Beat in eggs, two at a time, until blended. Beat in graham-cracker crumbs alternately with candied fruit mixture, including any wine from fruit that has not been absorbed, until thoroughly mixed.

Grease one 10-inch springform pan or two 9“ by 5” loaf pans or one 10-inch tube pan. Line with wzxed paper; grease paper; pour in batter and bake 4 hours in springform pan, 3½ hours in loaf pans or tube pan, or until cake tester inserted in center comes out clean.

Cool cake in pan; when cooled, remove from pan and carefully peel off paper. To store, wrap fruitcake in cheesecloth and sprinkle liberally with some port wine; wrap tightly in foil or plastic wrap and store in cool place; sprinkle once a week with more port wine. Store at least 2 weeks and glaze before serving.

For glaze: In small saucepan over low heat, melt apple jelly; brush over fruitcake.

For garnish, make flower designs with candied cherries in centers and blanched whole almonds around cherries, pressing garnishes into cake.

Let glaze set before serving.