Title: Randi's Natural Fruit Cake > Adapted, Roslind
Categories: Cake Holiday Fruit Blank
Yield: 10 Pounds

MIXTURE #1
1	lb	Dried apricots; cut into small chunks
1/2	lb	Dried pears; small chunks
1/2	lb	Dried figs; small chunks
1	lb	Dried dates; small chunks
1 1/2	lb	Dark raisins
1/2	lb	Light raisins
2	lb	Currants
3	c	Grape juice
1	c	Lemon juice
1	c	Brandy
MIXTURE #2
1 1/2	lb	Butter
2	ts	Vanilla extract
		Grated rind of 1 orange optional *
3	c	Honey
10		Eggs; separate the whites and yolks
MIXTURE #3
6	c	All purpose white flour; less 6 tablespoons
6	tb	Corn starch
2	c	Brown rice flour
1	c	Rolled Oats; ground to meal in a blender
1	ts	Baking soda
2	ts	Baking powder
2	ts	Sea salt
2	ts	Cinnamon
2	ts	Nutmeg; or mace
1 1/2	ts	Ground cloves
1 1/2	ts	Ground ginger
OTHER INGREDIENTS
2	c	Walnuts; chopped
2	c	Almonds; whole, blanched
1/2	c	Skim Milk; plus
1/2	c	Fat-free yogurt
		;Heavy brown paper
		Oil to grease the paper

* Roslind made one batch with a whole cup of orange peel which I liked very much but almost everyone else who tasted it liked the versions with a half cup or none at all the best.

She made a total of three batches in all, each one with some variations from the original recipe.

Notice the complete lack of Citron, candied fruits and Maraschino cherries!

The fruits and nuts were adjusted to suit what was on hand, keeping the overall quantity the same. [Also, one of our relatives is allergic to Brazil nuts but can handle the others.]

The all purpose flour cum corn starch worked well as a substitute for soft flour.

Three hours and no foil is far too long to bake these cakes. They came out dark brown, almost burned, and quite dry. An extra ration of sweet wine helped re-moisten them so they were salvagable [for home consumption at least but not gift giving]. Two hours and fifteen minutes with foil the last half hour is perfect or one hour and fifty minutes at 350 F.

She used half port and half brandy for the sweet wine and skipped the apple. We made the cakes in early October [September is recommended for proper aging] and have been sampling all three batches as they age. They are shaping up rather well. By Christmas they will be just wonderful.

Adaptations of Randi Cherry's recipe by Roslind Minault.

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