Beth's Fruit Cake

• 1/2 Cup Raw Sunflower Seeds, Bulk Aisle 5
• 2 Cups Organic Thompson Raisins - Packaged Bulk
• 1/2 Cup Hulled Sesame Seeds - Bulk Aisle 5
• 4 Cups Mixed Dried Fruit: Apricots, Pitted Dates, Figs, Pineapple, Apples, etc. cut into 1/2-inch pieces - Packaged Bulk
• 1/2 Cup Knudsen Apple Juice - Aisle 4
• 1/4 Cup Horizon Organic Butter - Aisle 1
• 1/2 Cup Vermont Village Organic Unsweetened Applesauce - Aisle 2
• 2-1/2 Cups King Arthur's Whole Wheat Pastry Flour - Aisle 2
• 1 Tsp. each of Rumford Baking Powder & Baking Soda - Aisle 2
• 3/4 Cup Horizon Organic Buttermilk, or can use soy product - Aisle 1
• 2 Rose Acres Eggs - Aisle 1
• 1 Tsp. Flavorganics Vanilla Extract - Aisle 2
• 2 Tbsp. Fresh Orange Zest - Produce
• 1 Cup Wildflower Honey - Bulk Aisle 5
• 1/4 Cup Bulk Canola Oil - Bulk Aisle 5

The day before baking and at least 2 days before serving, place the 4 cups of dried fruit (not raisins) in saucepan with about 1/2 cup water. Cook until fruit is tender, adding more water if necessary. Drain any remaining liquid off for another use. Pour apple or orange juice over cooked fruit, raisins, and seeds. Cover and marinate overnight at room temperature, stirring once or twice.

The next day, preheat oven to 325 degrees fahrenheit. Spray nonstick Bundt pan with nonstick cooking spray, then sprinkle extra flour into pan. In large mixing bowl, cream butter, oil and honey. Beat in eggs, one at a time, then vanilla, orange peel, & applesauce. In a small mixing bowl combine flour, baking soda & powder, stirring to mix very well. Alternately add the dry ingredients, and blending well after each addition. Stir in fruits (fruit juice should be absorbed). Pour into prepared pan and bake approximately 1 hour or until toothpick inserted comes out clean. Cool in pan 10 minutes, and then invert on wrack to cool completely. Let stand in airtight container at least 24 hours before slicing. Cake weighs about 4 1/2 pounds. Serve sliced cake with a dollop of whipped cream or Creme Fraiche.