American Fruit Cake
|Unsweetened grape juice||1 Cup (16 tbs)|
|Unsweetened blackberry juice||1 Cup (16 tbs)|
|Nutmeg||1⁄8 Teaspoon, ground|
|Whole cloves/0.25 teaspoon ground clove||4|
|Ground allspice||1 Teaspoon|
|Cinnamon stick/0.5 teaspoon ground cinnamon||1|
|Oatmeal||2 Cup (32 tbs) (Raw)|
|Sunflower seeds||1⁄2 Pound, hulled|
|Whole grain bread crumbs||1 1⁄2 Cup (24 tbs)|
|Honey||3⁄4 Cup (12 tbs)|
|Seedless raisins||1 1⁄2 Pound|
|Dried currants||1⁄2 Pound, soaked overnight and drained|
|Figs||1⁄2 Cup (8 tbs), chopped|
|Pecans||3⁄4 Pound, ground|
Combine fruit juices and spices.
Let stand overnight so that juice will absorb flavor of spices.
Remove cloves and stick cinnamon.
Stir in Oatmeal and bread crumbs.
Let stand overnight.
Combine honey and oil.
Add to fruit-juice mixture.
By hand, work in rest of fruits, nuts and seeds.
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 Or longer.
Several days before cutting, wrap cake in cloth soaked in grape juice.