Oregon Fruit Cake

Ingredients: 2 cups dried and diced persimmon 1 1/2 cups dried and diced prunes 1/2 cup golden raisins 1/2 cup dark raisins 1/2 cup diced lemon peel 1 1/2 cups dried and diced apple 1 cup dried and diced Apricots 1 cup dried and diced Figs 1 cup chopped Filberts 1 cup chopped Walnuts 1 cup slivered Almonds 1 cup butter 1 cup organic brown sugar 1/2 cup organic molasses 2 tsp vanilla 2 cups organic whole wheat flour 4 eggs 1 tsp organic nutmeg 1 tsp organic cinnamon 1 tsp organic crushed cloves 1/2 tsp baking soda 1 tsp baking powder 1/2 tsp sea salt 1/2 cup Brandy Cheesecloth

Suggested Fruit Varieties: Nikita´s Gift Brooks Plum Himrod Grape Canadice Grape Improved Meyer Lemon Golden Sentinel Apple Puget Gold Apricot Black Spanish, Negronne Delta, Gamma, Rosita, Santiam & Yamhill Manregion & Franquette Oracle, Prima, Bounty, Seaside & Nikita´s Pride

Chop nuts and fruit. Prepare pans: oil or butter thoroughly, if using loaf pans cut a piece of parchment paper for each pan as wide as the pan is long, and long enough to fit across the bottom and up the side of the pan, extending a bit above the pan. This makes a sling to remove the cake without breaking it. Oil or butter the sling as well. Preheat oven to 300° F.

In a large bowl, cream the butter, then add the sugar and beat until smooth. Add the eggs one at a time mixing well after each addition. Add the molasses and vanilla, mixing well. In a separate bowl mix the dry ingredients (not the fruit). Add this mixture gradually to the butter mixture and blend well. Stir in fruit and nuts. Mix gently but thoroughly, using your hands if necessary.

Fill prepared pans 3/4 full. Bake in preheated oven 2 - 2 1/2 hours for loaf cakes. Cake is done when toothpick inserted in center of cake comes out clean. If cake seems to be getting dark on top before it is done, lay a piece of foil on the top.

Remove and cool in the pan for 20-30 minutes. Loosen ends of loaves with a thin knife, and carefully lift cake out with the sling. Peel the paper off when the cake is cool. Carefully wrap each loaf of cake with Cheesecloth soaked in Brandy. Wrap snugly in recycled Aluminum foil and store in a cool area to allow this tasty treat to age for up to a week or longer.

This Recipe Provided by:

28696 S.Cramer Rd. Molalla, OR 97038