Recipe: Peggie-All Fruit, No Bake Fruitcake

Here's one more:

All-Fruit, No-Bake Fruitcake

12 oz dried apples
12 ox pitted prunes
12 oz dried apricots
12 oz dried peaches
12 oz dried figs
1 large, or 2 small oranges, seeded but with rind
16 oz pecans
16 oz English walnuts
1/2 C sugar

Put fruit & nuts through a food grinder & in a large bowl mix
all ingredients together thoroughly. (The easiest way to do
this is with your hands. In fact, it's the only way to get it
thoroughly mixed). If processing fruits & nuts in a food
processor, add about 1 T. from the sugar to each batch.

If you are making loaves, line pans with 2 strips of foil, one
going in each direction & leaving ends protruding so they can be
used to lift cakes out of pans later. Pack filling into pans to
desired height. Cover & weight (canned goods from your pantry
will do nicely) overnite. Remove weights; remove from pans &
wrap securely with foil or plastic wrap. Store in cool, dry, dark
place for 4 to 6 weeks. To serve, slice thinly with a very sharp
knife.

Coating (if making balls)

1/4 C granulated sugar
1 tsp prepared grated orange peel
OR
1/8 C granulated sugar
1/8 C finely ground pecans
1 tsp prepared orange peel

Mix ingredients together & place in shallow plate. Roll fruitcake
balls in mixture & place in storage container.

If making balls, pinch off small pieces of the mixture & roll
between your palms to form a small round ball. Then roll the
balls in one of the coating mixtures before storing. The qty.
given will coat approx. 75-80 small balls.

6-8 C can be packed into (depending upon depth) in a 9 x 5 loaf
pan. A 3 x 5 miniature pan holds about 1 1/2 C packed full. And
1 C of the mixture will make approx. 24-30 small balls.