Holiday Fruit Cake Recipe from: Deb Humphries, Vernon, BC

5 lb dried fruit (soaked in apple juice overnight)
2 lb of butter or coconut oil
1 lb of brown sugar or palm sugar
15 eggs
4 cups of whole wheat flour or substitute rice and quinoa flour with arrowroot powder
1 tbsp cinnamon
1 tbsp allspice
1/2 tbsp mace
1/2 tbsp ground cloves
1 tsp sea salt
2 lb of raw nuts

Preheat oven to 300°F and put a tray of water on the bottom rack to help keep it moist.

Mix all ingredients together.

Line two loaf pans with wax paper and fill with batter. Bake at 300°F for 2 hours. Be sure to check it after 1.5 hours, as it varies from oven to oven.

• Almonds – Raw, Supreme – ORGANIC
• Almonds – Raw, Supreme
• Almonds – Raw, Unpasteurized
• Hazelnuts – Raw
• Hazelnuts – Raw – ORGANIC
• Coconut Palm Sugar – ORGANIC
• Baker’s Fruit Medley