How to Make It
Grease a 9- x 5-inch loaf pan with butter and line the bottom with parchment paper. Set aside.
Place graham crackers in the bowl of a food processor and blitz until they become fine crumbs. Place crumbs in a large mixing bowl. Drain maraschino cherries, reserving 1 tablespoon of the juice. Slice each cherry in half and add to the graham cracker crumbs along with the reserved cherry juice.
Add the pecans, currants, dates, apricots, dried cherries, and crystalized ginger. Stir well to coat all of the ingredients in graham cracker crumbs. Add the rum extract and sweetened condensed milk. Use a sturdy spoon to stir mixture until everything is well combined. Transfer to prepared loaf pan and press the top down firmly to evenly pack mixture into the pan. Cover in plastic wrap and refrigerate overnight.
Remove pan from refrigerator, and use a warm wet rag to rub the outside of the pan. Invert the loaf out of the pan onto a serving platter.