LIGHT NO-BAKE FRUIT CAKE

1 cup blanched slivered almonds
1/2 cup soft butter
1 cup confectioner’s sugar
1 cup all purpose flour
2 cups chopped candied pineapple
1 cup fine bread crumbs
1 cup golden raisins
1 cup candied cherries
1/4 cup orange juice
1/4 cup light corn syrup
1 1/2 teaspoons allspice
1 tablespoon brandy flavoring (optional)

Toast nuts in butter in heavy skillet over medium heat 2 to 3 minutes or until light golden. Stir in sugar and flour; continue toasting, stirring constantly until mixture is well combined and lightly toasted. Cool.

While nut mixture is cooling, line bottom and sides of two (8x4-inch) pans or one 9x5-inch pan with waxed paper.

Combine toasted mixture with remaining ingredients in large mixing bowl; blend well. Pack tightly into pans.

Cover; refrigerate at least 24 hours. Store in refrigerator.

Makes 2 (8x4-inch) loaf cakes or one (9x5-inch loaf cake)

VARIATION:

FRUITCAKE CONFECTION:
Omit corn syrup. Decrease orange juice to 2 tablespoons. Add 3 cups (one 10-ounce jar) marshmallow cream. Cut chilled fruitcake into 1/2-inch slices; cut each slice into 1/2-inch fingers. Serve as a candy or as a sweet snack. Store in refrigerator.

From: Recipelink.com
Source: Recipe booklet: Time Saver Cook Book, Pillsbury, 1967