2 c. coarsely chopped dried figs
2 c. chopped dried apricots
1/2 c. chopped candied lemon peel
1 1/2 c. golden raisins
1 1/2 c. chopped dates
2 c. chopped pecans
2/3 c. green candied cherries, halved
2/3 c. red candied cherries, halved
1 1/2 c. whole wheat flour
1 1/2 c. brown rice flour
1 tsp. baking powder
3/4 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground cardamom
2 pkgs. Butter Buds
12 egg whites
1 1/2 c. apple juice concentrate
1 c. red wine
1/2 tsp. baking soda
2 tbsp. water
Brandy

In a large bowl, combine the figs, apricots, lemon peel, raisins, dates, pecans, and cherries. In another bowl, sift together the flours, baking powder, spices, and Butter Buds. Add the flour mixture to the fruit and toss them together until all the bits of fruit are separated and coated. Beat the egg whites with the apple juice concentrate. Stir in the wine. Dissolve the baking soda in the water and stir it in too. Combine the egg mixture with the flour and fruit mixture and thoroughly stir them together.

Pour into 6 medium-small (7 1/2 x 3 1/2 inch) loaf pans. Bake the cakes in a preheated oven at 275 degrees for 2 hours. Allow the cakes to cool and remove them from the pans. Wrap each cake in several layers of cheesecloth and soak the cloth with as much brandy as it will absorb. Wrap the cake again, in foil or plastic wrap, to retain the moisture. To allow the fruit cakes to develop their full flavor, store them in a cool place for 4 weeks. Makes 6 medium sized fruitcakes.