Baked Fruit Cake

1 lb. figs, 1 lb. seedless raisins, 1 lb. pitted dates, 1 cup ground graham wafers, 1 lb. nut meal, 1 lemon, 1 glass grapefruit juice (or any other unsweetened fruit juice).

Put through food chopper and mix all together. Place in baking dish and bake for 25 minutes. Serves six. summer fruit cup 1 peach, 1 pear, 1 slice pineapple, 1 slice watermelon, a few blueberries.

Dice fruit and mix with berries. Add honey and chill before serving. Serves one.

fruit supreme Equal portions of diced cantaloupe, diced honeydew melon, sliced peaches, grapes (or any other fruit or berries in season).

Serve with a dressing of sour cream and honey. Stir honey into sour cream, pour over fruit, and serve with a sprinkle of wheat germ or grated nuts. fruit pudding 1 lb. figs (unsulphured), 1 lb. dried apricots (unsulphured), 1 lb. seedless or seeded raisins, 2 carrots, 1 glasses of water, 4 fresh peaches, 1 cup grated fresh coconut or use dry, shredded, unsweetened variety, 2 tbsp. honey. Grease baking dish. Cut up figs, remove pits from apricots, and cut into slices. Add raisins. Make a layer in baking dish. Shred carrots and make another layer. Add sliced peaches. Sprinkle with coconut. Add honey and 1 cup water. Sprinkle wheat germ on the bottom and on each layer to take up the moisture. Bake in hot oven for 20 minutes. Serve with a sprinkle of grated coconut. Serves four.

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