Grace's No Bake Fruit Cake

1 (15-ounce) box graham crackers
1 stick butter or vegan margarine
2 cups small marshmallows or vegan marshmallows
1 small jar maraschino cherries, drained and chopped
1 cup raisins (soak for one-half hour in one cup water, then drain well)
2 Tablespoons sugar
Dash of salt
1/4 cup orange juice
1 cup finely chopped walnuts
1 teaspoon vanilla
2 teaspoons each: ground cinnamon and nutmeg

Crush graham crackers in food processor or blender in small batches until crumbs are formed, set aside. Place butter and marshmallows in a large microwave safe bowl and cook on High for 2-3 minutes until melted. Stir until smooth. Add cracker crumbs and all remaining ingredients to butter mixture and stir until smooth. Line an 8-by-4-inch loaf pan with foil and lightly butter. Pack fruit cake mixture tightly in prepared pan by pushing mixture with the back of a spoon as you fill the pan. Cover tightly with foil and refrigerate for 24 hours to 6 weeks. Remove from pan by lifting foil. Remove foil and slice thin to serve with low-fat cream cheese or honey. Serves 24.

Calories: 210, total fat: 8g, dietary fiber: 1g, protein: 3g, iron: 5 percent