Recipe - American Fruitcake (Unbaked)

1 cup Unsweetened grape juice
1 cup Unsweetened blackberry juice
1/8 teaspoon Ground nutmeg
4 Whole cloves OR One fourth tsp
ground cloves
1 Cinnamon stick OR One half tsp
ground cinnamon
2 cup Oatmeal
One half pound Sunflower seeds
1 One half cup Whole grain bread crumbs
Three fourths cup Honey
4 tablespoon Oil
1 One half pound Seedless raisins; plumped
and drained
One half cup Chopped figs
Three fourths pound 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 juiceoatmeal 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 MCRecipe Digest by Mardi amdesjar@mb.sympatico.ca on Mar 12,
1998