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Christmas Fruit Cake
762	Cakes

Ingredients:
1 cup fine millet flour 1/4 cup fine rye flour 1/4 cup fine barley rice flour 2 tsp. baking powder 1/2 tsp. vegetable salt 1/4 cup honey 1/4 cup apple juice 3/4 cup grape juice 2 tsp. cinnamon 1/4 tsp. all spice 1/4 tsp. nutmeg	1 tbs. grated lemon rind 1 tbs. grated orange rind 1 cup chopped dates 1 cup seedless raisins 1 cup currants 1 cup pecans 1 cup sliced almonds 1/2 cup candied cherries 1/2 cup candied pineapple 1 tbs. vanilla and rum flavoring 1/2 cup melted butter

Instructions:
Prepare candied fruit 1 day ahead. Drain juice from candid cherries and candied pineapple. Boil 1/2 cup honey until almost candied. Add fruit and cook for 10 minutes. Drain in glass casserole dish and store in tightly closed jar until ready for use. Mix flours, spices, salt and baking powder together. Add chopped fruit and nuts. Mix butter, juices, honey and flavorings and add to first ingredients. Beat until smooth. Pour into well-oiled and wax papered stem cake pan. Bake at 300 degree for 1 hour. Comments: This cake will keep for months if wrapped in a grape-juice soaked cheesecloth and tightly-tinned.

Submitted by: Dale Williams USA

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