Flax Seed Fruit Cake by anonymous

Mix in your largest bowl - 11 cups of chopped dried fruit and 6 cups
of chopped nuts. Options are: citrus peel, cranberries, dates,
currants, raisins, dried apricots, candied ginger and walnuts,
almonds, sunflower seeds. Drizzle over this mix - half cup of brandy,
liqueur, sherry or other powerful stimulant/preservative that will
soak into the fruit and nuts. Leave this half a day or more.

Gently boil 6 tablespoons of flax seeds in 2 cups of water, then let
sit - this makes the "glue". Slightly heat to make it flow nicely - 1
and a half cups honey. Add 3 teaspoons vanilla, 1 teaspoon salt.

Stir into the fruit mixture - 3 cups flour - I use half and half -
white and spelt or whole wheat. Add the honey mixture and the flax
mixture and stir with a BIG spoon.

Heat oven to 300 degrees. Line 5 loaf tins with plain brown paper and
rub the insides with margarine. Pack cake mixture tightly in the pans
(they'll be only a half to one third full). Cover tightly with foil
and bake 1 hour. Then uncover and bake another 10-20 minutes.
YUM! These keep all winter in the fridge, wrapped in foil or in
brandy-soaked linens if we want to get back to the linen theme! They
cut well into non-crumbly blocks of energy food.

Happy Holidays!