Holiday Fruit Cake

Preparation time: 30 minutes, plus 2 hours to bake. Makes 1 loaf or 12 individual cakes
SATTVIC, moderately + Vata, – Pitta, + Kapha

Preheat oven to 300 degrees F. Put a shallow pan filled with about an inch of water on the
bottom shelf of the oven. Beat in a mixing bowl:
2 egg yolks (or Egg Replacer equivalent for 2 eggs)

Beat into them:
⅓ c. sesame oil ¼ c. rice bran syrup
1 tsp. blackstrap molasses ¼ c. apricot nectar or grape juice

Mix together; then stir into the batter:
½ c. whole wheat or barley flour ¼ c. rice bran or oat bran
⅛ tsp. salt ½ tsp. cinnamon
⅛ tsp. cloves ⅛ tsp. nutmeg

Flour a knife and a cutting board with:
1-2 Tbsps. more flour
Finely chop on the board:
2 Tbsps. organic orange peel

Then coarsely chop:
1 c. dried Turkish apricots ½ c. dried pineapple
½ c. raw walnuts
Add these to the batter with:
⅓ c. dried cherries (if available) ⅓ c. currants
⅓ c. organic raisins

Whip until they are stiff and just beginning to peak:
2 egg whites

Fold them gently into the batter. Line a loaf pan with waxed paper or oiled brown paper and spoon the batter
into the pan. Or line a muffin tin with 12 individual paper baking chips and spoon a heaping tablespoon of
batter into each one. Put on the top shelf of the oven to bake until done, about 2 hours

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