50+ Friends Club Cookbook -- Cakes and Frostings -- American Fruitcake (Unbaked)

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American Fruitcake (Unbaked)

From the Kitchen of: Pepper
Source: The Natural Foods Cookbook by Beatrice Trum Hunter, 1971

Note: Makes 1 large loaf. Recipe did not specify pan size.

1	cup	unsweetened grape juice
1	cup	unsweetened blackberry juice
1/8	tsp	ground nutmeg
4	whole	cloves OR 1/4 tsp ground cloves
1		cinnamon stick OR 1/2 tsp ground cinnamon
2	cup	oatmeal
1/2	lb	sunflower seeds
1-1/2	cup	whole grain bread crumbs
3/4	cup	honey
4	tbsp	oil
1-1/2	lb.	seedless raisins, plumped and drained
1/2	cup	chopped figs
3/4	lb.	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.