Recipe by Anne Hart
Ingredients
1 c. olive or grape seed oil
1 c. creamy, organic, raw unfiltered honey, orange blossom or clover honey lends
a fragrant scent1/2 cup orange blossom or rose petal extract water (from any
Middle Eastern grocery or deli).
4 eggs
2 c. barley or garbanzo bean flour or mix barley and garbanzo bean flour with
1/3 cup flax seed meal. Or instead of flour you can mix oat bran, flaxseed meal,
and raw wheat germ in equal amounts and use as is or mix with an equal amount
of barley or garbanzo bean flour.
1 tsp. baking powder (Use the type of baking powder that is not made/processed
with aluminum.)
2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1 c. pomegranate juice or concentrate*
1 c. more flour
2 1/2 c. white raisins
2 c. cut up dates
2 c. mixed dried fruit such as dried figs, nectarines, prunes, or berries
1 c. pine nuts, pistachios, cashews, walnuts, or any combination of nuts, in
medium-sized pieces.
Heat oven to 275 degrees. Line 8 1/2" x 4 1/2" loaf pan with heavy
parchment or wrapping paper. Mix olive or grapeseed oil, honey, eggs and dried
fruit pieces. Beat with mixer 2 minutes. Sift 2 cups bean or barley flour, flaxseed
meal, baking powder, and salt together and stir into oil.
Mix with pomegranate juice. Mix 1 cup flour into fruit and nuts. Pour batter
over fruit; mix well. You can also add grated vegetables such as carrot or zucchini
(optional) if desired, about a 1/2 cup, if you like the moister taste of grated
vegetables in your cake.
Pour into prepared pan. Bake 2 1/2 to 3 hours. Let stand 15 minutes before removing from pans. Do not remove paper. Wrap in foil. Store in cool place. Can be brushed with sweet cherry wine two or three times before serving.Ancient Egyptians used pomegranate seeds, softened either by soaking or cooking.
* Ancient Egyptians used pomegranate seeds, softened either by soaking or cooking.
Source: http://www.groundreport.com/Lifestyle/Ancient-Egyptian-and-Biblical-style-fruitcake-reci_1/2913136