Unbaked Holiday Fruit Cake
|Grape juice||1 Cup (16 tbs)|
|Orange juice||1 Cup (16 tbs)|
|Cinnamon stick||2 Inch (1 stick)|
|Biscuit crumbs||1 1⁄2 Cup (24 tbs)|
|Dried currants||1⁄2 Pound|
|Candied cherries||1⁄4 Pound|
|Candied pineapple||1⁄4 Pound|
|Citron peel||1⁄4 Pound, finely sliced|
|Rolled oats||2 Cup (32 tbs)|
|Honey||3⁄4 Cup (12 tbs)|
|Raisins||1 1⁄2 Pound|
|Dates||1 Pound, cut small|
|Pecans||1 Pound (small sized)|
1. Line a loaf pan or tube pan with doubled wax paper or cling film.
2. In a large saucepan, combine the fruit juices and the spices.
3. Simmer the juices for 5 minutes on medium heat, to infuse the flavors of spices into the liquid.
4. Strain the liquid into a large bowl.
5. Stir in the crumbs and oats. Let the mixture cool.
6. Stir in the honey and butter into the mixture when warm and blend well.
7. Cover and let stand overnight.
8. Wash the fruit and combine with the nuts.
9. Spread fruit and nuts on a cheese cloth, cover and let stand overnight
10. Following day, blend the fruit and nut mixture with the crumb and oat mixture. Mix well with a wooden spoon.
11. Turn the mixture into the lined pan and press well to pack.
12. Cover the top with wax paper or cling film and place loaf tin in refrigerator or in an airtight container in a cool dry place. Allow the flavors to mature for at least a week before serving.
13. Unmold the cake on to a platter.
14. Slice and serve it chilled.
15. You can wrap the cake in plastic and include it in your gift baskets.
Plan ahead. The Fruitcake should be made and allowed to chill at least a week or longer before serving.
Examine a few days before serving and if cake seems dry, it may be moistened by wrapping it in a cloth wrung out of grape juice.