ZEUS Fruit Cake

1 cup currants
1 cup mixed candied peel
3/4 cup candied pineapple (chopped)
3/4 cup red candied cherries (halved)
3/4 cup raisins
1/2 cup brandy
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch of salt
6 tablespoons butter (softened)
1/2 cup packed brown sugar
2 tablespoons strawberry jam
1 tablespoon molasses
3 eggs
3/4 cups walnuts (chopped)


Mix the currants, mixed peel, pineapple, cherries,
raisins and the brandy in a bowl, cover and let sit for
24 hours, stirring occasionally.
Mix the flour, baking powder, baking soda, allspice,
cinnamon, nutmeg and salt in a bowl.
Mix 1/4 cup of the dry mixture into the wet mixture.
Mix the butter, sugar, jam and molasses in a bowl.
Mix the eggs into the butter mixture one at a time.
Mix the remaining flour mixture into the butter and egg
Mix in the fruit mixture along with the nuts.
Pour the mixture into baking pans lined with double
parchment paper.
Place a baking pan with water on the lower rack of the
Cover the cake pans with foil and bake on the middle
racks of a preheated 300F/150C oven until a
toothpick pushed into the center comes out clean,
about 45-60 minutes.
Let cool.
Soak some cheese cloth in some brandy and wrap it
around the cake.
Wrap the cake in foil and refrigerate for 30 days.
ZEUS Fruit Nut
Cake Ring Fruitcake
2lb in Box
•        3 cups organic carrot pulp
•        1/2 cup organic flax seeds (freshly ground)
•        1/2 - 1 organic tomato
•        1 organic lemon (freshly juiced)
•        1/2 cup organic chia seeds
•        1/2 cup organic sesame seeds
•        3/4 cups purified or filtered water

Put all ingredients except the sesame seeds and chia seeds in a Vitamix and
process until well blended.

Pour the liquified mixture into a medium sized bowl and add the sesame seeds
and chia seeds and stir gently.

Spread the mixture onto the Paraflexx lining on a dehydrator tray and spread
evenly (not too thin).

Dehydrate at 105 degrees for approximately 10 - 12 hours.

Transfer to a mesh tray and continue to dehydrate for an additional 2 - 4 hours
or until firm and crisp.

Cut into cracker shapes and store in an air-tight container to keep them hard.