No Bake Fruit Cake
|Dates||1 Pound, pitted|
|Dried apricots||1 Pound, soaked in water for 30 minutes; then drained.|
|Seedless raisins||1 Cup (16 tbs)|
|Pecans/Walnuts||2 Cup (32 tbs)|
|Unblanched almonds||1 Cup (16 tbs)|
|Sunflower seeds||2 Cup (32 tbs)|
|Orange||1 Large, washed, cut into eighths and seeds removed|
|Currants||1 Cup (16 tbs)|
|Coconut shreds||2 Cup (32 tbs), unsweetened|
|Lemon juice||3 Tablespoon|
|Honey||1⁄3 Cup (5.33 tbs)|
|Sesame seeds||1⁄4 Cup (4 tbs), toasted for 20 minutes in a 200ÃÂ°f|
Force the dried fruits, nuts and orange sections alternately through a food chopper or grinder, using a coarse blade. (By alternating the dried fruits, nuts and orange sections as they go into the grinder or food chopper, it will require less mixing and will also prevent fruit from becoming too sticky.)
Include sunflower seeds with nuts.
Add currants, coconut shreds, cinnamon and lemon juice to ground fruit mixture and mix together thoroughly.
Blend in the honey.
Pack mixture firmly into a nine inch loaf pan which has been lightly oiled.
Cover with sesame seeds and refrigerate overnight to chill thoroughly before serving.
Cut into slices and serve.