|1 cup||Unsweetened grape juice|
|1 cup||Unsweetened blackberry juice|
|⅛ teaspoon||Ground nutmeg|
|4||Whole cloves OR 1/4 tsp ground cloves|
|1||Cinnamon stick OR 1/2 tsp ground cinnamon|
|½ pounds||Sunflower seeds|
|1½ cup||Whole grain bread crumbs|
|1½ pounds||Seedless raisins; plumped and drained|
|½ cup||Chopped figs|
|¾ pounds||Pecans; ground|
Combine fruit juices and spices. Let stand overnight so that juice absorbs flavor of spices. Remove cloves and stick cinnamon. Stir in oatmeal and breadcrumbs. Blend thoroughly and let stand overnight.
Combine honey and oil. Add to fruit juice-oatmeal mixture. By hand, work in rest of fruits, nuts and seeds. Blend thoroughly.
Line loaf pan with heavy waxed paper, brush with oil and pack mixture down a little at a time. Decorate top with additional nuts and sunflower seeds.
Cover with paper brushed with oil. Chill for several weeks. Several days before cutting, wrap the cake in cloth soaked in grape juice.
Makes 1 large loaf.
Note: Recipe did not specify pan size.
Formatted by Mardi Desjardins March 12, 1998 Recipe by: The Natural Foods Cookbook by Beatrice Trum Hunter, 1971 Posted to MC-Recipe Digest by Mardi <amdesjar@...> on Mar 12, 1998
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