|Raisins||8 Ounce (1.5 Cup)|
|Chopped figs||1 Cup (16 tbs)|
|Chopped dried pears||1 Cup (16 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
|Candied pineapple||6 Ounce, chopped (1 Cup)|
|Candied cherries||6 Ounce, chopped (1 Cup)|
|Candied citron||4 Ounce, chopped (0.5 Cup)|
|Candied orange peel||8 Ounce, chopped|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Grated orange peel||1 Tablespoon|
|Confectioners sugar||3⁄4 Cup (12 tbs)|
|Vanilla wafers||3 Dozen, finely crushed|
|Honey||1 Cup (16 tbs)|
Pour 2 cups boiling water over dried fruits bring to boiling and drain.
Mix with walnuts and candied fruits.
Cream butter with orange peel; gradually add confectioners' sugar, creaming well.
Blend in crumbs, salt, and honey.
Mix with fruit-nut mixture.
Press into a well-greased 2-quart fluted mold.
Refrigerate 2 to 3 days before unmolding