American fruitcake (unbaked)

Yield: 1 Servings

Measure Ingredient
1 cup Unsweetened grape juice
1 cup Unsweetened blackberry juice
⅛ teaspoon Ground nutmeg
4 \N Whole cloves OR 1/4 tsp ground cloves
1 \N Cinnamon stick OR 1/2 tsp ground cinnamon
2 cups Oatmeal
½ pounds Sunflower seeds
1½ cup Whole grain bread crumbs
¾ cup Honey
4 tablespoons Oil
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

Similar recipes