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Recipe from Complete Book of Raw Food
Holiday Fruitcake Recipe
By Rita Romano
Special Equipment: Food processor
Serves: 8


    • 1 cup cranberries, fresh or frozen
    • 1 cup fresh apples, chopped
    • 1 cup fresh navel oranges, chopped
    • 2 tablespoons orange juice concentrate (frozen)
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons psyllium husk powder
    • 1 teaspoon pumpkin pie spice (or to taste)
    • 1 cup walnuts, soaked for 24 hours
    • 1/2 cup dried apricots, minced
    • 1/2 cup dried figs, minced
    • 1 cup currants
    • 1 cup raisins


In a large food processor, use the "S" blade to process cranberries, apples, oranges, orange juice concentrate, lemon juice, psyllium husk powder, pumpkin pie spice, and walnuts. Prepare in several small batches if necessary.

Pulse ingredients to a fine pebble consistency and mix with dried apricots, figs, currants, and raisins. Press into bundt pan and let sit several hours before removing from mold.


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